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.
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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
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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.
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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.
