Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I first served this sautéed tofu steak after experimenting with Asian flavors in my kitchen. The crisp tofu and vibrant veggies caught everyone's attention at our table.
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 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 the 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 the 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 the sauce:
- In a small mixing bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Add sauce 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.
- Combine 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 My family loves when I make this dish on chilly evenings. We gather around, sharing stories while enjoying the hearty flavors.
Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula
Allergen Information
Contains soy. Use tamari for gluten-free. Double-check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 325, Total Fat 17 g, Carbohydrates 22 g, Protein 21 g
Save This sautéed tofu steak makes for quick, elegant dinners. Enjoy the bold flavors and feel free to switch up the veggies as you like!
Kitchen Guide
- → How do you get crispy tofu steaks?
Press tofu to remove excess moisture, dust with cornstarch, then sauté in hot oil until golden on both sides.
- → Can I substitute shiitake mushrooms?
Yes, cremini or button mushrooms work well as alternatives with a milder flavor.
- → What is the purpose of the soy-garlic sauce?
The sauce adds savory, sweet, and umami notes that coat the tofu and vegetables for balanced flavor.
- → How long should I sauté the broccoli?
Sauté florets for 2 minutes until bright green and slightly tender before adding mushrooms.
- → Any tips for serving this dish?
Serve hot with steamed jasmine rice or soba noodles for a complete, satisfying meal.