Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
The first time I made this dish for dinner, I was surprised by how much my family enjoyed the crispy tofu and vibrant vegetables together. The umami-rich sauce made it a perfect weeknight meal—simple yet packed with flavor.
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
- Prep 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 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.
Save This recipe has become a weeknight staple for us, especially when we want something satisfying but light. My partner loves pairing it with rice and a squeeze of fresh lime.
Serving Suggestions
Serve with steamed jasmine rice or soba noodles. A crisp, dry white wine such as Sauvignon Blanc makes a great pairing.
Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula.
Nutrition Info
Per serving: 325 calories, 17 g total fat, 22 g carbohydrates, 21 g protein. Nutritional values are approximate.
Save For easy cleanup, use a nonstick skillet. This tofu steak is a fantastic centerpiece for any plant-based meal.
Cooking Questions & Answers
- → How do I achieve a crispy texture on tofu steaks?
Press the tofu to remove excess moisture, dust with cornstarch, and sauté over medium-high heat until golden on both sides.
- → Can I substitute broccoli with other vegetables?
Yes, broccolini or green beans work well as alternatives while maintaining a tender-crisp texture.
- → How to make the soy-garlic sauce thicker?
Mix cornstarch with water to create a slurry and add it to the sauce while cooking to thicken it evenly.
- → Is marinating the tofu necessary?
Marinating enhances flavor but is optional; even without marinating, the sauce and sautéing yield great taste.
- → What utensil is best for flipping tofu steaks?
A thin spatula or tongs work best to carefully turn the tofu without breaking the steaks.