Save A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.
I first served this sautéed tofu steak after experimenting with Asian flavors in my kitchen. The crisp tofu and vibrant veggies caught everyone's attention at our table.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
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 the 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 the 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 the sauce:
- In a small mixing bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.
- Add sauce 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.
- 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 family loves when I make this dish on chilly evenings. We gather around, sharing stories while enjoying the hearty flavors.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula
Allergen Information
Contains soy. Use tamari for gluten-free. Double-check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 325, Total Fat 17 g, Carbohydrates 22 g, Protein 21 g
Save 
This sautéed tofu steak makes for quick, elegant dinners. Enjoy the bold flavors and feel free to switch up the veggies as you like!
Kitchen Guide
- → How do you get crispy tofu steaks?
Press tofu to remove excess moisture, dust with cornstarch, then sauté in hot oil until golden on both sides.
- → Can I substitute shiitake mushrooms?
Yes, cremini or button mushrooms work well as alternatives with a milder flavor.
- → What is the purpose of the soy-garlic sauce?
The sauce adds savory, sweet, and umami notes that coat the tofu and vegetables for balanced flavor.
- → How long should I sauté the broccoli?
Sauté florets for 2 minutes until bright green and slightly tender before adding mushrooms.
- → Any tips for serving this dish?
Serve hot with steamed jasmine rice or soba noodles for a complete, satisfying meal.
