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 first made this sautéed tofu steak as a weeknight dinner and was impressed by how satisfying and flavorful it turned out. The contrast between crispy tofu, saucy vegetables, and a sprinkle of sesame seeds became a staple in my kitchen—everyone asks for seconds!
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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 (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)
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Instructions
- Prepare the tofu:
- Pat tofu dry and cut into 2 cm (3/4 inch) thick steaks. Season with salt and pepper, then dust lightly with cornstarch.
- Sauté tofu:
- Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high. Add tofu steaks and sauté 4–5 minutes per side until golden and crisp. Transfer to a plate and cover.
- Cook vegetables:
- Add 1 tbsp oil to the pan. Add broccoli florets, sauté 2 minutes. Add sliced shiitake mushrooms (and bell pepper, if using), cook 3–4 minutes until just tender.
- Make the sauce:
- In a small bowl, whisk soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Thicken and combine:
- Pour sauce into pan with vegetables. Stir and cook 1 minute. Add cornstarch slurry, stir until thickened, about 1–2 minutes.
- Finish and serve:
- Return tofu steaks to pan, spoon sauce and vegetables over tofu, warm through 1 minute. Serve hot, garnished with sesame seeds and green onion.
Save to Pinterest This tofu dish quickly became a family favorite for its balance of hearty protein and vibrant vegetables. We love gathering around the table for a colorful, nourishing meal that even picky eaters enjoy.
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Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula
Allergen Information
Contains soy (tofu, soy sauce). Use tamari for gluten-free. Check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 325, Total Fat 17 g, Carbohydrates 22 g, Protein 21 g
Save to Pinterest 
Enjoy this sautéed tofu steak as a quick dinner or special lunch. It pairs beautifully with rice or noodles for a complete meal.
Questions & Answers
- → How can I prevent tofu from sticking during cooking?
Ensure the tofu is well pressed to remove excess moisture and dust it lightly with cornstarch before sautéing in hot oil. Using a nonstick skillet also helps.
- → Can I substitute shiitake mushrooms with another variety?
Yes, cremini or portobello mushrooms work well and provide a similar earthy flavor and texture.
- → What side dishes pair well with this tofu and vegetable combination?
Steamed jasmine rice, soba noodles, or quinoa complement the flavors and provide a balanced meal.
- → Is it possible to make this dish gluten-free?
Use tamari instead of soy sauce to maintain the savory flavor while keeping it gluten-free.
- → How long should I marinate the tofu for extra flavor?
Marinating tofu in soy sauce and sesame oil for about 15 minutes before cooking enhances its flavor without extending prep time significantly.
