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Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger

Grilled Tofu Steak Recipe with Edamame, Wakame &  Ginger

Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger

Course: MainDifficulty: Easy


Prep time


Cooking time



This Grilled Tofu Steak Recipe with Edamame, Wakame & Ginger is by Bill Granger. The sauce and salad make it delicious and the addition of seaweed adds extra nutrients and flavour.


  • 3 tbsp light soy sauce

  • 2 tbsp mirin

  • 2 garlic cloves, crushed

  • 3cm fresh ginger, grated

  • 2 tsp sesame oil

  • 2 spring onions, sliced

  • Edamame Salad:
  • 150g edamame, shelled

  • 6g dried wakame seaweed

  • 150g cucumber, peeled, halved and thinly sliced

  • For the tofu:
  • 500g firm tofu, drained

  • Cornflour, to dust

  • 3 tbsp light-flavoured oil

  • To serve:
  • Black and lightly toasted white sesame seeds or furikake seaweed seasoning

  • Steamed rice


  • Whisk together the soy sauce, mirin, garlic, ginger and sesame oil in a bowl. Stir in the spring onions and set aside.
  • Bring a pan of boiling water to the boil, add the edamame and blanch for 30 seconds. Drain and refresh under ice-cold water.
  • Put the seaweed into a bowl, pour 100ml water over and allow it to re-hydrate for a few minutes, then drain.
  • Toss together the edamame, seaweed and cucumber in a bowl.
  • Cut the tofu into eight 1.5cm-thick steaks. Place the cornflour in a bowl, season with sea salt and black pepper and coat each tofu steak on both sides. Heat the oil in a large frying pan over a high heat and cook the tofu in batches for 2 to 3 minutes on each side till golden-brown and crisp. Drain on kitchen paper.
  • Arrange the tofu on plates with the edamame salad and sprinkle with furikake seasoning, drizzle generously with the sauce and serve with the steamed rice.

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