Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I first tried combining tofu steaks with mushrooms and broccoli to impress my friends with a dinner that felt comforting but plant-based. Everyone loved the crispy texture of the tofu and the way the vegetables soaked up the savory sauce so much that it became a requested favorite.
Ingredients
- Firm tofu: 400 g (14 oz), drained and pressed
- Cornstarch: 1 tbsp, plus 1 tsp (divided for dusting and sauce)
- Salt: 1/4 tsp
- Freshly ground black pepper: 1/4 tsp
- Vegetable oil: 2 tbsp (divided)
- Broccoli florets: 150 g (5 oz)
- Fresh shiitake mushrooms: 100 g (3.5 oz), stems removed and sliced
- Red bell pepper: 1 small, sliced (optional for color)
- Soy sauce: 2 tbsp (use tamari for gluten-free)
- Mirin or dry sherry: 1 tbsp
- Water: 1 tbsp + 2 tsp (divided)
- Toasted sesame oil: 1 tsp
- Maple syrup or sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tsp, grated
- Toasted sesame seeds: 1 tbsp, for garnish
- Green onion: 2 stalks, thinly sliced, for garnish
Instructions
- Prepare tofu steaks:
- Pat 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 to 5 minutes per side until golden and crisp. Transfer to a plate and cover.
- Sauté vegetables:
- Add remaining 1 tbsp oil to pan. Add broccoli florets and sauté for 2 minutes. Add shiitake mushrooms (and bell pepper, if using), and cook for 3 to 4 minutes until vegetables are just tender.
- Make the sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Thicken and combine:
- Pour the sauce into the pan with vegetables. Stir and cook for 1 minute. Add cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water). Stir until sauce thickens, about 1 to 2 minutes.
- Finish and serve:
- Return tofu steaks to pan, spoon sauce and vegetables over tofu, and warm through for 1 minute. Serve hot, garnished with toasted sesame seeds and green onion.
Save This is one of the dishes my family requests whenever we have a cozy night in together and want something nourishing but easy to make. My kids love topping their servings with extra sesame seeds.
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 read labels carefully.
Nutritional Information
Per serving: Calories: 325, Total Fat: 17 g, Carbohydrates: 22 g, Protein: 21 g.
Save This tofu steak is best enjoyed hot from the pan with the sauce spooned generously over top. Garnish with sesame and green onion for extra texture and color.
Recipe FAQ
- → How do I ensure the tofu is crispy?
Press the tofu well to remove excess moisture, dust with cornstarch, and sauté over medium-high heat until golden on both sides.
- → Can I substitute the broccoli with other vegetables?
Yes, broccolini or green beans work well as alternatives for a similar texture and flavor.
- → What is the purpose of the cornstarch in the sauce?
Cornstarch mixed with water thickens the sauce, giving it a glossy finish and helping it cling to the tofu and vegetables.
- → How can I add more flavor to the tofu before cooking?
Marinate the tofu in soy sauce and toasted sesame oil for 15 minutes before sautéing to enhance its taste.
- → What sides pair well with this dish?
Steamed jasmine rice or soba noodles complement the flavors and round out the meal nicely.