Sautéed Tofu Broccoli Shiitake

A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce. This Asian-inspired recipe comes together quickly for a satisfying vegan meal.

I first tried making tofu steaks for my partner as a weeknight dinner swap from our usual stir-fry. The golden, crisped tofu with vegetables and robust sauce became an instant favorite at our table.

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

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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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 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 minutes until vegetables are just tender.

Mix 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 minute.

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.

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This tofu steak dish is often requested when family gathers for weekend dinners. Even our non-vegan relatives reach for seconds each time.

Required Tools

Large nonstick skillet, chefs knife, cutting board, small mixing bowl, tongs or spatula

Allergen Information

Contains soy (tofu, soy sauce). For gluten-free, use tamari. Always double-check ingredient labels for allergens.

Nutritional Information

Per serving: Calories 325, Total Fat 17 g, Carbohydrates 22 g, Protein 21 g

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Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Enjoy this satisfying vegan main for quick weeknight dinners or special occasions. The savory sauce and crisp vegetables make it irresistible.

Recipe Questions & Answers

→ How do I get the tofu crispy?

Press the tofu thoroughly to remove excess moisture, then dust lightly with cornstarch before sautéing in hot oil until golden on each side.

→ Can I use other vegetables instead of broccoli?

Yes, broccolini or green beans make great alternatives that retain a nice crunch when cooked.

→ What sauce ingredients enhance the flavor?

A blend of soy sauce, mirin, garlic, ginger, maple syrup, and toasted sesame oil creates a balanced, savory, and slightly sweet glaze.

→ Is there a tip for extra flavor in the tofu?

Marinate tofu for 15 minutes in soy sauce and sesame oil before cooking to deepen the flavor.

→ What do the garnishes add to the dish?

Toasted sesame seeds add a nutty crunch while thinly sliced green onions provide fresh brightness.

→ How long does the entire cooking process take?

About 20 minutes cooking time plus a short prep, making it an easy and quick meal option.