Pin this A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
When I first tried making tofu steaks at home, the rich flavors and satisfying texture completely won my family over. Even my most devoted meat-eaters asked for seconds, making this dish a regular favorite whenever we want something hearty yet light.
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, 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
- Prep Tofu:
- Pat tofu dry and cut into 2 cm (3/4 inch) thick steaks. Season both sides with salt and pepper, then coat 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. Remove tofu to a plate and cover.
- Cook 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.
- Prepare Sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Combine & Thicken:
- Pour the sauce into the pan with vegetables. Stir and cook for 1 minute. Add the cornstarch slurry, stir until sauce thickens, about 1–2 minutes.
- Finish Dish:
- Return tofu steaks to the pan, spoon sauce and vegetables over tofu, and gently warm through for 1 minute.
- Serve:
- Serve hot, garnished with toasted sesame seeds and green onion.
Pin this We enjoy this tofu steak dish as a vibrant centerpiece for Sunday family dinners, served with steamed rice while sharing stories around the table.
Serving Suggestions
Pair the tofu steak with jasmine rice, soba noodles, or a side salad for a complete meal. A crisp, dry white wine complements the flavors beautifully.
Ingredient Swaps
You can substitute broccoli with broccolini or green beans and give the dish a twist by using oyster mushrooms instead of shiitake.
Nutrition Info
This dish provides about 325 calories, 17 g total fat, 22 g carbohydrates, and 21 g protein per serving—a satisfying, balanced plant-based entree.
Pin this This tofu steak is easy, flavorful, and guaranteed to make your weeknights delicious. Enjoy every bite and feel free to make it your own.
Frequently Asked Recipe Questions
- → How do I prevent tofu from sticking to the pan?
Press tofu well to remove excess moisture and dust lightly with cornstarch. Use a well-heated nonstick skillet with enough oil to create a crisp, golden crust.
- → Can I substitute shiitake mushrooms?
Yes, cremini or portobello mushrooms work well as substitutes, offering a similar earthy flavor and texture.
- → How do I keep broccoli tender but crisp?
Sauté broccoli florets briefly over medium-high heat until bright green and slightly tender; avoid overcooking to maintain crispness.
- → Is it necessary to marinate the tofu?
Marinating adds depth but is optional. A quick 15-minute soak in soy sauce and sesame oil enhances flavor before cooking.
- → What can I serve with this dish?
Steamed jasmine rice or soba noodles pair beautifully, complementing the savory sauce and textures.
- → How do I thicken the sauce properly?
Mix cornstarch with water to make a slurry, then stir it into the simmering sauce until it thickens smoothly.