# Components:
→ Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 1/4 tsp salt
04 - 1/4 tsp freshly ground black pepper
05 - 2 tbsp vegetable oil
→ Vegetables
06 - 5 oz broccoli florets
07 - 3.5 oz fresh shiitake mushrooms, stems removed and sliced
08 - 1 small red bell pepper, sliced (optional)
→ Sauce
09 - 2 tbsp soy sauce (use tamari for gluten-free)
10 - 1 tbsp mirin or dry sherry
11 - 1 tbsp water
12 - 1 tsp toasted sesame oil
13 - 1 tbsp maple syrup or sugar
14 - 2 cloves garlic, minced
15 - 1 tsp fresh ginger, grated
16 - 1 tsp cornstarch mixed with 2 tsp water
→ Garnish
17 - 1 tbsp toasted sesame seeds
18 - 2 stalks green onion, thinly sliced
# Method:
01 - Pat tofu dry and cut into 3/4-inch thick steaks. Season both sides with salt and pepper, then lightly dust with cornstarch.
02 - Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Cook tofu steaks 4–5 minutes per side until golden and crisp. Transfer to a plate and cover to keep warm.
03 - Add remaining 1 tbsp oil to the skillet. Sauté broccoli florets for 2 minutes, then add shiitake mushrooms and bell pepper if using. Cook an additional 3–4 minutes until vegetables are tender.
04 - In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
05 - Pour sauce into skillet with vegetables. Stir and cook 1 minute, then add cornstarch slurry and stir until sauce thickens, about 1–2 minutes.
06 - Return tofu steaks to skillet, spoon sauce and vegetables over tofu, and warm through for 1 minute.
07 - Plate immediately, garnish with toasted sesame seeds and sliced green onion.
