# What You'll Need:
→ Tofu
01 - 14 ounces firm tofu, drained and pressed
02 - 1 tablespoon cornstarch
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 2 tablespoons vegetable oil
→ Vegetables
06 - 5 ounces broccoli florets
07 - 3.5 ounces fresh shiitake mushrooms, stems removed and sliced
08 - 1 small red bell pepper, sliced (optional)
→ Sauce
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon mirin or dry sherry
11 - 1 tablespoon water
12 - 1 teaspoon toasted sesame oil
13 - 1 tablespoon maple syrup or sugar
14 - 2 cloves garlic, minced
15 - 1 teaspoon fresh ginger, grated
16 - 1 teaspoon cornstarch mixed with 2 teaspoons water
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - 2 stalks green onion, thinly sliced
# Method:
01 - Pat tofu dry and slice into steaks approximately 3/4 inch thick. Season both sides with salt and pepper, then lightly dust with cornstarch.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Sauté tofu steaks for 4 to 5 minutes on each side until golden and crispy. Transfer to a plate and cover to keep warm.
03 - Add remaining 1 tablespoon oil to the same skillet. Sauté broccoli florets for 2 minutes. Add shiitake mushrooms and red bell pepper if using, cooking for an additional 3 to 4 minutes until just tender.
04 - In a small bowl, whisk together soy sauce, mirin, water, toasted sesame oil, maple syrup, minced garlic, and grated ginger.
05 - Pour the sauce mixture into the skillet with vegetables. Stir and cook for 1 minute, then add the cornstarch slurry. Stir continuously until the sauce thickens, approximately 1 to 2 minutes.
06 - Return tofu steaks to the skillet, spoon sauce and vegetables over them, and warm through for 1 minute.
07 - Plate the tofu steaks with vegetables and sauce. Garnish with toasted sesame seeds and sliced green onion. Serve hot.
