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.
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
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.
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.