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Baked Tofu Steaks

*Recipe and photo from Chef Mary Fabrikant*


  • 2 14oz blocks extra-firm tofu

  • 2T peanut or sesame oil, divided

  • Juice of 1 lime

  • Kosher salt

  • 1C Piquant Peanut Sauce


  1. Preheat oven to 425º.

  2. Drain tofu. Cut blocks of tofu in 1/4" thick slices and place slices on a double-thickness of paper towel. Place a double thickness of paper towel on top of slices. Place a sheet tray or cutting board on top of tofu and weight it down with a handy object (such as a weighted-bottom paper towel holder or toaster).

  3. While water is being pressed out of tofu, pour 1 cup Piquant Peanut Sauce into a bowl and add the juice of half the lime. Mix thoroughly.

  4. Cover a sheet tray with foil or parchment and lightly drizzle 2T oil; spread it around the foil/parchment.

  5. Uncover the tofu and squeeze the juice of the other half of the lime onto it, then lightly sprinkle with kosher salt. Place tofu on prepared sheet tray. Spoon Peanut Sauce on top of each piece of tofu then use the back of the spoon to spread the sauce to the edges.

  6. Bake 20 minutes.

  7. Remove from oven and serve. Chef Fabrikant suggest serving it alongside coconut lime rice and steamed broccoli or let cool and serve atop an Asian salad with Zesty Orange Ginger dressing.

PP tofu.jpg
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