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 sautéed tofu steak with broccoli and shiitake mushrooms for my family, it was devoured before I could even set the table. The sauce is a standout, and the crispy tofu texture is always a crowd-pleaser.
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Ingredients
- Firm tofu: 400 g (14 oz), drained and pressed
- Cornstarch: 1 tbsp for coating the tofu, plus 1 tsp (mixed with 2 tsp water) for the sauce
- Salt: 1/4 tsp
- Freshly ground black pepper: 1/4 tsp
- Vegetable oil: 2 tbsp
- Broccoli florets: 150 g (5 oz)
- Fresh shiitake mushrooms: 100 g (3.5 oz), stems removed and sliced
- Red bell pepper (optional): 1 small, sliced
- Soy sauce: 2 tbsp (or tamari for gluten-free)
- Mirin or dry sherry: 1 tbsp
- Water: 1 tbsp for sauce
- 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
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Instructions
- Prep and season tofu
- 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 oil in a large nonstick skillet over medium-high heat. Sauté tofu steaks for 4, 5 minutes per side until golden and crisp. Transfer to a plate to keep warm.
- Cook vegetables
- Add remaining 1 tbsp oil to the pan. Sauté broccoli florets for 2 minutes. Add shiitake mushrooms (and bell pepper if using) and cook for 3, 4 minutes until the vegetables are just tender.
- Mix the sauce
- In a small bowl, whisk soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Simmer and thicken sauce
- Pour sauce into pan with the vegetables. Stir and cook for 1 minute. Add 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. Warm through for 1 minute. Serve hot, garnished with sesame seeds and green onion.
Save This is the recipe my family asks for when we need something filling but light, and it's always a hit on busy weeknights or for casual gatherings.
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Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula
Allergen Information
Contains soy due to tofu and soy sauce. For gluten-free,, use tamari and double-check all labels.
Nutritional Information (per serving)
Calories: 325,, Total Fat: 17 g,, Carbohydrates: 22 g,, Protein: 21 g
Save 
Finish with a generous sprinkle of toasted sesame seeds and green onion for color. Serve alongside jasmine rice or soba noodles for a complete meal.
Recipe FAQ
- → What type of tofu works best?
Firm tofu that’s pressed to remove excess moisture is ideal for achieving crisped edges and a meaty texture.
- → Can I substitute the vegetables?
Broccolini or green beans can replace broccoli, and other mushrooms can substitute shiitake for varied flavors.
- → How is the sauce thickened?
A small cornstarch slurry mixed with water is stir-cooked in the sauce to achieve a glossy, thickened consistency.
- → What cooking oil is recommended?
Vegetable oil is used for sautéing, but any neutral oil with a high smoke point works well.
- → Is marinating necessary?
Marinating tofu briefly in soy sauce and sesame oil boosts flavor but can be skipped for quicker prep.
