Tofu Teriyaki Steak

Drain the block of firm tofu and cut it into 1‑inch thick steaks; lightly score the surface of each steak in a crosshatch pattern.

Place the tofu steaks between two sheets of kitchen paper and press gently to squeeze out as much moisture as possible (about 2‑3 minutes).

Brush each steak with 1 tsp sesame oil, then toss them in a shallow bowl with the cornstarch until evenly coated; shake off excess.

Heat a non‑stick skillet over medium‑high heat, add a thin layer of neutral oil, and pan‑fry the tofu steaks for about 7 minutes on each side until golden and crisp.

While the tofu cooks, combine miso, teriyaki sauce, honey, mirin, water, the remaining 1 tsp sesame oil, grated ginger, and grated garlic in a bowl; whisk until smooth.

When the tofu is browned, reduce the heat to medium‑low and pour the sauce mixture over the steaks, turning them to coat evenly.

Allow the sauce to simmer for 3‑4 minutes, stirring gently, until it thickens into a glossy glaze; if it becomes too thick, thin it with a splash of water.

Remove the skillet from the heat; sprinkle the minced spring onion and sesame seeds over the glazed tofu.

Serve the tofu steaks hot, spooning any remaining glaze over a bed of cooked rice.