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Marinated tofu steaks

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It’s the best tofu steak recipe ever: perfect grill lines and unmatched flavour.

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Ingredients

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Serving 4

Tofu steak
2  blocs (320g each) of extra firm tofu
½tbsp oil for frying

For the marinade
1tbsp sesame oil
2tbsp soy sauce
2tbsp maple syrup
1tbsp tomato paste
1 clove garlic, crushed
½tbsp liquid smoke
½tbsp garlic powder
½tbsp onion powder
¼tsp salt
¼tsp ground black pepper

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Method

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1. Press the tofu using a tofu press or place it between two clean tea towel, lay it on a plate and put a weight on top. Leave for 15/20 minutes to drain off any liquid and firm up.
2. Meanwhile, prepare the marinade sauce. Add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper in a small bowl and whisk together until well mixed.
3. When the tofu is finished pressing, slice it into four rectangular steaks. Then slice it all the way along at 5mm intervals using chopsticks to prevent the knife all the way through. Place the steaks into a shallow tray and brush all sides with the marinade sauce pushing the sauce into the grooves to get as much flavour into the tofu as possible. Leave to marinate for 15 minutes.
4. Heat a grill pan on medium heat. I love using my Le Creuset Cast Iron Square Gillit. When hot, brush it with sesame oil.
5. Grill the tofu steaks. Add the tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them. 
6. Now, build the pizzas. Roll one dough half out to make a pizza base no more than 5mm thick. Carefully roll it back on to the rolling pin and transfer to the baking sheet dusted with semolina. Liberally spread with BBQ sauce, leaving a 2.5cm rim around the edge. Top generously with smoked tofu, shiitake mushrooms, green pepper slices, cherry tomatoes, and sweetcorn. Sprinkle with spring onions and chilli flakes.
7. Serve with rice, cucumber and topped with sesame seeds.

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