Koji-Marinated Tofu Steaks

1.Slice the pressed tofu blocks into 1-inch thick rectangular steaks and pat them thoroughly dry with paper towels to ensure a better sear.

2.In a shallow glass dish or a resealable bag, whisk together the shio koji, soy sauce, toasted sesame oil, grated ginger, and minced garlic until the marinade is well combined.

3.Place the tofu steaks into the marinade, ensuring every side is thoroughly coated; cover and refrigerate for at least 4 hours, though 12 to 24 hours is recommended for the enzymes to deeply season and tenderize the tofu.

4.Remove the tofu from the refrigerator and use your fingers or a spoon to gently scrape off the excess shio koji marinade; leaving too much on will cause the tofu to burn quickly in the pan due to the high natural sugar content of the fermented koji.

5.Heat the neutral oil in a large cast-iron or heavy-bottomed non-stick skillet over medium heat until the oil shimmers and is near its smoke point.

6.Place the tofu steaks in the pan, leaving at least an inch of space between them to prevent steaming; sear for 4 to 5 minutes per side without moving them, until a deep golden-brown, savory crust has formed.

7.If the crust is browning too quickly before the center is heated through, reduce the heat to medium-low and continue cooking for an additional 2 minutes.

8.Transfer the steaks to a serving platter and let them rest for 2 minutes to allow the internal moisture to redistribute, ensuring a juicy interior.

9.Garnish with the sliced scallions and toasted sesame seeds before serving immediately alongside steamed greens or rice.