I stumbled across the idea of tofu steaks completely by accident. I was rushing to get dinner on the table one night when I realized I'd forgotten to defrost anything substantial. All I had was a block of extra-firm tofu sitting in my fridge, and honestly, I was tired of the usual cubes. So I sliced it thick, like actual steaks, and something clicked. The technique is surprisingly simple but makes all the difference. When you cut tofu into thick slabs instead of cubes, you get this amazing contrast between a crispy exterior and creamy interior. The key is pressing out as much moisture as possible first, then getting your pan really hot before the tofu hits it. No moving it around for at least 4 minutes, which is harder than it sounds when you're eager to peek. This honey garlic sauce brings everything together without being overly sweet. I use a good amount of garlic because tofu can handle bold flavors, and the honey balances the soy sauce perfectly. The whole thing cooks in one pan, which means less cleanup and more time to actually enjoy dinner. I've made this for skeptical meat-eaters who ended up asking for the recipe. Serve these tofu steaks over rice or quinoa with some steamed broccoli on the side. They're substantial enough to be the star of the meal, and the sauce is good enough that you'll want to drizzle it over everything else on your plate. It keeps well in the fridge for a few days too, though it rarely lasts that long in my house.