50 Hour Tofu Steak sounds daunting but most of the time is spent brining, freezing and thawing. We've paired 50 Hour Tofu Steak with Braised Potatoes, Creamed Spinach and a Shiitake Mushroom Sauce your going to love.
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How To Make 50 Hour Tofu Steak
Press the tofu
Make the brine
Cook for 20 Minutes
Prepare to freeze for 24 hours then allow to thaw for 24 hours
Dijon Mustard Glaze
Combine ingredients
Apply glaze
Cover all sides of the tofu with glaze
Apply glaze throughout the cooking as directed
Spice Rub
Spices
Mix to combine
Cover glazed tofu with the spice rub
Cutting the 50 hour tofu steak
50 hour tofu steak
Chefs Tips
This recipe is most definitely about planning.
When cooking the tofu, set a timer so you know when to glaze
You'll want to start your potatoes while the tofu is cooking. Then start the creamed spinach once the potatoes are cooking. You can also make the potatoes and creamed spinach before and reheat.
50 Hour Tofu Steak
Servings: 4 People
Calories: 360kcal
50 Hour Tofu Steak sounds daunting but most of the time is spent brining, freezing and thawing. We've paired 50 Hour Tofu Steak with Braised Potatoes, Creamed Spinach and a Shiitake Mushroom Sauce your going to love.
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Ingredients
Brine
- 2 cups water
- ¼ cup soy sauce
- 3 Tbsp sweet soy sauce
- 1 Tbsp Marmite
- 1 tsp Molasses
- 2 Tbsp black vinegar
- 1 Tbsp mushroom powder
- 1 tsp kosher salt
- 1 tsp instant coffee
- 1 tsp smoked paprika
- 1 tsp poultry seasoning
- ¼ tsp nutmeg ground
- 1 bay leaf
Molasses Dijon mustard Glaze
- ¼ cup brown sugar
- 1 Tbsp Dijon mustard
- ¼ cup molasses
- 2 Tbsp extra virgin olive oil
- 1 tsp liquid smoke
Spice Mixture
- 1 tbsp smoked paprika
- ½ tsp kosher salt
- 1 Tbsp granulated garlic
- 1 tsp dill dried
- 1 Tbsp black pepper fresh cracked
- 1 tsp red pepper flakes
- 1 tsp celery seed
Instructions
How to brine tofu
- Press the tofu for 20- 30 minutes slowly increasing the pressure. However, do not apply so much pressure that the tofu starts to bulge and burst. The purpose is to gently remove as much water as possible without damaging the tofu.
- Place all brine ingredients in a pot, except the tofu. Cooking over low heat for 20 minutes.
- Place the pressed tofu into the brine. Cook for 20 minutes on a very low simmer.
- Place the tofu in a freezer-safe container, and allow the brine to cool for 10 minutes. Pour the brine over the tofu, and place the bay leaf on top of the tofu. Place in the freezer for 24 hours.
- Remove the tofu and place it in the refrigerator to thaw for 24 hours.
How to make Molasses Dijon mustard glaze
- Combine all of the ingredients. Whisk to emulsify.
Spice Mixture Instruction:
- Combine all ingredients and whisk to incorporate.
How to roast tofu steak
- Preheat the oven to 350 degrees.
- Set up a baking sheet lined with parchment paper, and place a cooling rack on the baking sheet. Remove the tofu from the brine, placing it on the cooling rack.
- Brush the molasses mustard glaze on the tofu.
- Place the tofu in the oven. Glaze the tofu after 15 minutes, and again in another 15 minutes.
- Increase the oven temperature to 400 degrees. Glaze and cook the tofu for 30 minutes,
- Increase the oven to 425 degrees. Rub the tofu steak with spice rub, and cook for 10 minutes.
- Allow the tofu steak to rest for 5 minutes, it is now ready to serve.
Notes
Nutritional values are an estimate.
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 2129mg | Potassium: 591mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1284IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 4mg
