Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I first cooked this tofu steak dinner for my best friend, who was skeptical about tofu. The rich, golden crust and aromatic sauce quickly won her over, and now she requests it every time she visits.
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.
- 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), and 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 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.
- Finish:
- 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 This recipe has become a staple in my family, especially on busy weeknights. My kids love scooping up the saucy veggies alongside their favorite steamed rice.
Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula.
Nutritional Information
Calories: 325, Total Fat: 17 g, Carbohydrates: 22 g, Protein: 21 g (per serving).
Serving Suggestions
Pair with steamed jasmine rice or soba noodles. Enjoy with a crisp, dry white wine for a complete meal.
Save This weeknight tofu steak packs flavor and nutrition in every bite. Try customizing veggies for your own twist!
Recipe FAQ
- → How do I get tofu steaks crispy?
Press tofu to remove excess moisture, dust with cornstarch, then sauté in hot oil until golden brown on both sides.
- → Can I substitute broccoli in this dish?
Yes, broccolini or green beans make great alternatives while maintaining a similar texture and flavor profile.
- → What is the best way to prepare the sauce?
Whisk together soy sauce, mirin, sesame oil, maple syrup, garlic, and ginger, then thicken with a cornstarch slurry for a glossy finish.
- → How long should the vegetables be sautéed?
Sauté broccoli for about 2 minutes and mushrooms for 3-4 minutes until tender but still crisp.
- → Can this dish be made gluten-free?
Use tamari instead of regular soy sauce to keep it gluten-free without sacrificing flavor.