Save Pin 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 for a weeknight dinner when I was craving something both comforting and healthy. The combination of crisp tofu with broccoli and shiitake mushrooms quickly became a staple in my kitchen.
Ingredients
- Tofu: 400 g (14 oz) firm tofu, drained and pressed, dusted with cornstarch, seasoned with salt and freshly ground black pepper, sautéed in vegetable oil
- Vegetables: 150 g (5 oz) broccoli florets, 100 g (3.5 oz) fresh shiitake mushrooms (stems removed, 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 the tofu dry and cut into 2 cm (3/4 inch) thick steaks. Season with salt and pepper, then lightly dust with cornstarch.
- Sauté tofu steaks:
- Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu steaks and sauté for 4 to 5 minutes per side until golden and crisp. Transfer to a plate and keep warm.
- Sauté 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 3 to 4 minutes until vegetables are just tender.
- Make the sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Cook with sauce:
- Pour the sauce into the pan with vegetables. Stir and cook for 1 minute. Add cornstarch slurry and stir until the sauce thickens, about 1 to 2 minutes.
- Combine and serve:
- Return tofu steaks to the pan, spoon sauce and vegetables over tofu, and warm through for 1 minute. Serve hot, garnished with toasted sesame seeds and green onion.
Save Pin This recipe is a favorite at family gatherings, especially for those who appreciate a vegan dish with bold flavors. My partner always requests it for our weekly plant-based nights.
Serving Suggestions
Pair sautéed tofu steak with steamed jasmine rice or soba noodles for a complete meal. Add a side of fresh cucumber salad for crunch.
Ingredient Swaps
Broccoli can be replaced with broccolini or green beans. For a gluten-free option, use tamari instead of soy sauce.
Wine Pairing
A crisp, dry white wine such as Sauvignon Blanc complements the savory flavors of the tofu and mushrooms beautifully.
Save Pin This tofu steak is delicious hot from the pan and makes great leftovers. Enjoy the vibrant flavors and satisfying textures in every bite.
Recipe FAQs
- → How do you get tofu steaks crispy?
Pat the tofu dry, cut into thick slices, dust lightly with cornstarch, and sauté in hot oil until golden on both sides.
- → Can I substitute broccoli with other vegetables?
Yes, broccolini or green beans work well as alternatives and maintain a similar texture and flavor balance.
- → What’s the best way to prepare the shiitake mushrooms?
Remove stems and slice the mushrooms before sautéing them with the broccoli to enhance their earthy flavor.
- → How is the sauce thickened?
A slurry made from cornstarch and water is added to the sauce, then cooked until it thickens to coat the tofu and vegetables evenly.
- → What side dishes pair well with this dish?
Steamed jasmine rice or soba noodles complement the dish, along with a crisp white wine like Sauvignon Blanc for a balanced meal.