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Amaryllidaceae: onion family, Chenopodiaceae: Beetroot family, Fabaceae: Beans family, Food, glorious food!, Solanaceae: tomato family, Soy products

Honey glazed grilled tofu steak

Tofu steak sounds like an oxymoron. Regardless of the less-than-flattering moniker of the dish, it is in actual fact very yummy – full of natural goodness and flavoursome.

A block of hard tofu, about 500gm – sliced into 1cm thick, make criss-cross pattern by coring the top without cutting through the tofu


  • 1 tablespoon peanut oil
  • 2 tablespoons sesame oil
  • 2 tablespoons dark soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 2 tablespoons water
  • Salt and pepper to taste

Whisk everything in a bowl with an eggbeater and marinade the tofu slices for 30 minutes in the fridge.

Place on a foil lined baking tray and grilled each side for about 10 minutes. Keep on eye on the process as you want to keep the tofu moist and not dry or over grilled. You may need to baste the tofu while it is grilling with the marinade.

For the salad base:

  • 1 small young beetroot – peeled, cut into quarters and thinly sliced
  • 30gm button mushrooms – cleaned and sliced
  • 2 large ripe but firm tomatoes – cubed
  • 1 small red onion – cut into thin rings
  • 200gm young string beans – washed, tailed and cut into 2cm long
  • 2 tablespoons freshly chopped coriander

The dressing:

  • A small piece of young ginger, finely grated
  • A clove of garlic, finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1 tablespoon mirin
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • ½ teaspoon salt
  • Juice of half a lemon

Place all ingredients in a screw-top jar and shake well. Add to the salad mixture and mix well, divide the salad into four equal parts and place on serving plates.

Remove tofu from griller, let cool for 5-10 minutes, place on top of the salad and serve immediately.

Bon appetite!

It tastes as yummy as it looks ...


About Urban permaculturist

I have an interest in sustainability; from food security to renewable energy. I am also a keen food gardener and vegetarian cook. For more information, check out my blog at:


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