Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
Having tried various tofu stir-fries, this unique steak technique always delivers a gorgeous golden crust. The blend of broccoli and shiitake mushrooms makes the meal both hearty and vibrant. I love the way the soy-garlic sauce pulls the whole dish together for a satisfying vegan dinner.
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 the 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.
- Mix and add sauce:
- In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger. 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 My kids always ask for second servings of this tofu steak dinner! Gathering our family around the table for this warm and colorful meal has turned weeknights into something special.
Serving Suggestions
Pair with steamed jasmine rice, soba noodles, or even quinoa for a complete meal. A crisp, dry white wine like Sauvignon Blanc makes an excellent accompaniment.
Tips for Success
Press the tofu thoroughly for the crispiest results. Cut broccoli into uniform florets to ensure even cooking and bright color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
Save This tofu steak makes dinner special and fuss-free. Enjoy each bite with your favorite sides and make it your own!
Recipe FAQs
- → How do I get the tofu steaks crispy?
Pat the tofu dry, season it lightly, and dust with cornstarch before sautéing over medium-high heat. This creates a golden, crisp crust on each side.
- → Can I substitute other vegetables for broccoli?
Yes, broccolini or green beans work well as alternatives and maintain a similar texture and flavor profile.
- → What’s the best way to prepare shiitake mushrooms?
Remove the stems and slice the caps before sautéing. This ensures even cooking and enhances their earthy flavor.
- → How can I make the sauce thicker?
Stir in a cornstarch slurry—mix 1 teaspoon cornstarch with 2 teaspoons water—and cook until the sauce thickens.
- → Is there a tip for deeper flavor in the tofu?
Marinate tofu in soy sauce and sesame oil for 15 minutes before cooking to infuse it with extra savory notes.