Pin A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I first made this sautéed tofu steak after craving something comforting yet light. The soy-garlic sauce clings to the crisp tofu, making every bite satisfying for both longtime vegans and tofu newcomers.
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 the tofu:
- 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 mixing bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Combine and 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 and serve:
- Return tofu steaks to the pan, spoon sauce and vegetables over the tofu, and warm through for 1 minute. Serve hot, garnished with toasted sesame seeds and green onion.
Pin This dish became a hit in my family, especially on busy evenings when everyone wants something hearty. My kids love sprinkling extra sesame seeds on top before digging in.
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 a gluten-free version. Always double-check ingredient labels for allergens.
Nutritional Information
Calories: 325, Total Fat: 17 g, Carbohydrates: 22 g, Protein: 21 g (per serving)
Pin Finish your plant-based dinner with a splash of crisp white wine, or keep things simple with hot green tea for a refreshing finale.
Recipe FAQ
- → How do I get a crispy texture on the tofu steaks?
Press the tofu to remove moisture, dust lightly with cornstarch, and sauté in hot oil until golden on both sides for a crisp exterior.
- → Can I substitute shiitake mushrooms with other types?
Yes, cremini or oyster mushrooms make great alternatives that provide similar earthiness.
- → What’s the best way to cook broccoli for this dish?
Sauté broccoli florets briefly to keep them tender-crisp and retain their vibrant color.
- → How can I make the sauce thicker?
Mix cornstarch with water to create a slurry and stir it into the simmering sauce until it thickens.
- → Is there a tip to enhance flavor before cooking?
Marinate tofu in soy sauce and toasted sesame oil for at least 15 minutes to deepen the savory taste.