Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
When I first made this dish, I loved watching the tofu turn crisp and golden in the pan. The sauce comes together quickly and coats each piece, making every bite deliciously satisfying.
Ingredients
- Tofu: 400 g (14 oz) firm tofu, drained and pressed, 1 tbsp cornstarch, 1/4 tsp salt, 1/4 tsp freshly ground black pepper, 2 tbsp vegetable oil
- Vegetables: 150 g (5 oz) broccoli florets, 100 g (3.5 oz) fresh shiitake mushrooms, stems removed and sliced, 1 small red bell pepper, sliced (optional for color)
- Sauce: 2 tbsp soy sauce (use tamari for gluten-free), 1 tbsp mirin or dry sherry, 1 tbsp water, 1 tsp toasted sesame oil, 1 tbsp maple syrup or sugar, 2 cloves garlic, minced, 1 tsp fresh ginger, grated, 1 tsp cornstarch (mixed with 2 tsp water)
- Garnish: 1 tbsp toasted sesame seeds, 2 stalks green onion, thinly sliced
Instructions
- Prepare Tofu Steaks:
- Pat the tofu dry and cut into 2 cm (3/4 inch) thick steaks. Season both sides with salt and pepper, then dust lightly with cornstarch.
- Sauté Tofu:
- Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu steaks and sauté for 4–5 minutes per side until golden and crisp. Transfer to a plate and cover to keep warm.
- Cook Vegetables:
- Add the remaining 1 tbsp oil to the pan. Add broccoli florets and sauté for 2 minutes. Add shiitake mushrooms (and bell pepper, if using), and cook for another 3–4 minutes until vegetables are just tender.
- Make Sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Combine & Thicken:
- Pour the sauce into the pan with the vegetables. Stir and cook for 1 minute. Add the cornstarch slurry, stir until the sauce thickens, about 1–2 minutes.
- Finish:
- Return tofu steaks to the pan, spoon sauce and vegetables over the tofu, and warm through for 1 minute.
- Serve:
- Serve hot, garnished with toasted sesame seeds and green onion.
Save Every time I serve this tofu steak, my family enjoys mixing the sauce and veggies over bowls of jasmine rice. The sesame seeds add a nutty touch that everyone loves.
Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula.
Allergen Information
Contains soy (tofu, soy sauce). Use tamari for gluten-free. Always double-check ingredient labels for allergens.
Nutritional Information
Calories: 325 | Total Fat: 17 g | Carbohydrates: 22 g | Protein: 21 g (per serving)
Save Enjoy this simple tofu steak dish for an easy, flavorful dinner. Share with friends and family for a healthy, satisfying meal!
Recipe FAQ
- → What type of tofu is best for this dish?
Firm tofu works best as it holds its shape during sautéing and achieves a crispy texture.
- → Can I substitute shiitake mushrooms?
Yes, cremini or button mushrooms can be used, but shiitake adds a unique earthy flavor.
- → How do you prevent tofu from sticking to the pan?
Pat tofu dry, dust with cornstarch, and use a well-heated nonstick skillet with enough oil before adding the tofu steaks.
- → Is there a preferred oil for sautéing?
Vegetable oil or any neutral oil with a high smoke point is ideal to achieve a golden crust without burning.
- → What can be served alongside this dish?
Steamed jasmine rice or soba noodles complement the flavors and soak up the savory sauce well.