If times allows, press the whole tofu block between two plates with a weight on top (something like a can of food) for about an hour before beginning. Discard any liquid, then cut the tofu into planks and proceed with the recipe.

Marinate: Whisk together the Worcestershire, syrup, soy sauce, and vinegar in a shallow dish. Submerge the tofu pieces in the marinade; turning once to coat on both sides. Marinated for 20-60 minutes, flipping the tofu about halfway through the time.

Remove the tofu steaks from the marinade to a plate. Sprinkle on both sides with the steak seasoning. RESERVE THE MARINADE.

Preheat a skillet to medium heat with the oil and butter. Place the steaks in the skillet and sear gently for about 7 minutes on each side until very golden brown on the outsides. Flip about every 4 minutes. The browning will take some time as some of the tofu liquid evaporates; resist the urge to turn up the heat - you don't want to burn the spices.

Sauce: Meanwhile, transfer the reserved marinade to a small COLD pan and whisk in ½ teaspoon cornstarch. Turn the heat to medium and allow the sauce to come to a bubble and thicken. Transfer to a small dish to serve with the tofu steaks.

Serve the tofu steaks drizzled with the steak sauce and any side dishes you enjoy. Yum!