Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce. This Asian-inspired dish is vegan and dairy-free, perfect for a wholesome dinner within 35 minutes.
I first made this recipe when searching for new ways to enjoy tofu at home, and the combination of crisp tofu and a bold, umami sauce quickly became a favorite. The mushrooms add wonderful depth, and broccoli gives it texture and color.
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.
- 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.
- Make Sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Thicken Sauce:
- 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.
- Combine and Serve:
- Return tofu steaks to the pan, spoon sauce and vegetables over the tofu, and warm through for 1 minute. Serve hot, garnished with toasted sesame seeds and green onion.
Save This dish has become a tradition for our weeknight dinners. The whole family loves piling the tofu and vegetables onto rice bowls and sharing stories at the table.
Serving Suggestions
Serve with steamed jasmine rice, brown rice, or soba noodles. Add a side of pickled vegetables or kimchi for a tangy contrast.
Allergen & Nutrition Information
Contains soy. To make it gluten-free, choose tamari over regular soy sauce. Each serving provides about 325 calories, 17 g fat, 22 g carbohydrates, and 21 g protein.
Recipe Variations
Swap broccoli with broccolini or green beans. Try marinating the tofu before cooking for an extra layer of flavor, or add extra bell peppers for vibrant color.
Save Finish with a sprinkle of sesame seeds and green onion before serving. Enjoy this nourishing main any night you crave something satisfying and wholesome.
Recipe FAQs
- → How do I achieve crispy tofu steaks?
Ensure the tofu is well-pressed and dry before cutting into steaks. Lightly dusting with cornstarch helps create a crispy crust when sautéed in hot oil.
- → Can I substitute the vegetables?
Yes, broccolini or green beans can be used instead of broccoli to suit your preference while maintaining texture and flavor.
- → What is the best way to prepare the shiitake mushrooms?
Remove stems and slice the caps before sautéing. This helps them cook evenly and blend well with the broccoli and tofu.
- → How can I add more flavor to the tofu?
Marinating tofu for 15 minutes in soy sauce and toasted sesame oil before cooking infuses it with deeper flavor.
- → What side dishes pair well with this meal?
Steamed jasmine rice or soba noodles complement the sautéed tofu and vegetables, balancing textures and flavors.