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.
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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 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.
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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 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.
