Japanese Baked Tofu Steaks with Green Tea Yogurt Sauce


This recipe for baked tofu steaks is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Debbie Tsujimoto. For the sauce, she uses dairy-free Cultured Coconut Milk (yogurt) from So Delicious.

Baked Tofu Steaks with Japanese Matcha Green Tea Yogurt Sauce

So Delicious Dairy Free 3 Course Recipe Contest BadgeThe baked tofu steaks are marinated in papaya and then drizzled with the quick vegan green tea yogurt sauce.

For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Baked Tofu Steaks

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, vegan, and vegetarian.

Japanese Baked Tofu Steaks with Green Tea Yogurt Sauce
  1. Pat tofu dry and slice tofu into 4 "steaks" lengthwise.
  2. Cut up papaya and discard seeds. Put fruit into food processor and puree. Add the ginger and puree a bit more. Spread the puree into a rectangular pan (I used a foil pan) and lay tofu on top, then turn over to coat. Bake at 350ºF for 40 minutes.
  3. Meanwhile, cook your rice and set aside.
  4. To prepare the yogurt sauce, use a medium sized mixing bowl and a hand held electric mixer. Blend the yogurt with miso and Matcha tea. Use level 3 or 4 on your mixer to whip it good. If it tastes too bitter, add a bit of Vanilla SO yogurt to add a touch of sweetness. The miso adds a touch of saltiness.
  5. Once the tofu steaks are done, remove from oven, and spoon the papaya puree on top to cover fully as possible.
  6. Use a teaspoon (I used a knife edge) to draw your design onto the tofu, with the yogurt sauce. If I had a squeeze bottle, that would have worked perfectly for this part. Serve over a bed of fluffy white rice on each dinner plate, and put extra sauce into little sauce dishes on the corner of the plates.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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