Save to Pinterest A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I made this meal on a busy evening and loved how satisfying it was without any dairy or animal products. The sauce is deeply savory, and everyone finished their plates—incredible weeknight comfort!
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
- Prepare 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), 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 Sauce:
- 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.
- Return Tofu:
- Return tofu steaks to the pan, spoon sauce and vegetables over the tofu, and warm through for 1 minute.
- Serve:
- Serve hot, garnished with toasted sesame seeds and green onion.
Save to Pinterest This recipe became a family favorite at our Sunday dinner. Everyone enjoyed customizing their bowls with extra garnishes, and even picky eaters loved the sauce!
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. Use tamari for gluten-free. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 325, Total Fat: 17 g, Carbohydrates: 22 g, Protein: 21 g
Save to Pinterest Enjoy this tofu steak hot and fresh for the best texture. Leftovers can be reheated quickly for a nutritious lunch.
Recipe FAQs
- → What type of tofu is best for this dish?
Use firm tofu that's well-drained and pressed to achieve a crispy exterior when pan-seared.
- → Can I substitute the broccoli with other vegetables?
Yes, broccolini or green beans make great alternatives while maintaining similar texture and flavor.
- → How can I make the tofu more flavorful before cooking?
Marinate the tofu in soy sauce and toasted sesame oil for 15 minutes to enhance its taste.
- → What is the role of cornstarch in this preparation?
Cornstarch helps create a light, crispy crust on the tofu and thickens the sauce for a silky finish.
- → Can I prepare this in advance?
To maintain texture, cook the tofu and vegetables fresh, but the sauce can be made ahead and reheated gently.