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!
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)
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.
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.