Smoked Tofu Steaks

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra-firm tofu for at least 30 minutes to remove excess water, then slice it into four equal 'steaks'.

   Kokkens note: Pressing tofu helps it absorb marinades better and achieve a crispier texture.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

   Ca. 1 min.

3. 3

   Add the tofu steaks to the hot skillet and cook for 5-7 minutes per side, or until golden brown and crispy.

   Ca. 12 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

4. 4

   Remove the cooked tofu from the skillet and set aside.

5. 5

   In the same skillet, add the chopped yellow onion and cook for 3-4 minutes until softened.

   Ca. 4 min.

   Kokkens note: Add a splash of water or broth if the pan is too dry.

6. 6

   Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

7. 7

   Add the tomato paste and cook for 2 minutes, stirring constantly.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste deepens its flavor.

8. 8

   Pour in the vegetable broth, liquid smoke, soy sauce, and maple syrup, stirring well to combine and scrape up any browned bits from the bottom of the pan.

   Ca. 1 min.

9. 9

   Bring the sauce to a simmer, then return the cooked tofu steaks to the skillet.

   Ca. 1 min.

10. 10

    Reduce the heat to low, cover, and simmer for 5-7 minutes, allowing the tofu to absorb the flavors.

    Ca. 7 min.

11. 11

    Season with salt and black pepper to taste.

12. 12

    Serve hot with your preferred side dishes.