Sautéed Tofu with Broccoli

A savory, plant-based main featuring golden tofu steaks, tender broccoli, and earthy shiitake mushrooms in a flavorful soy-garlic sauce.

I first made this tofu steak for a weekday dinner and was amazed by how the crispy tofu paired perfectly with the rich sauce and fresh veggies. It has become a regular in our house for both its simplicity and flavor.

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

Prep & Season 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.

Pan-fry Tofu:

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high. 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 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 just tender.

Make Sauce:

In a small bowl, whisk together soy sauce, mirin, water, sesame oil, maple syrup, garlic, and ginger.

Combine Sauce & Veggies:

Pour the sauce into the pan with vegetables. Stir and cook for 1 minute. Add cornstarch slurry, stir until sauce thickens, about 1-2 minutes.

Finish & Serve:

Return tofu steaks to the pan, spoon sauce and vegetables over tofu, and warm through for 1 minute. Serve hot, garnished with toasted sesame seeds and green onion.

Save

My family enjoys this vibrant meal paired with steamed jasmine rice, and even picky eaters ask for seconds thanks to its bold flavors.

Required Tools

Large nonstick skillet, chef's knife, cutting board, small mixing bowl, tongs or spatula

Allergen Information

Contains soy (tofu, soy sauce). Use tamari for a gluten-free version. Always double-check ingredient labels for allergens.

Nutritional Information

Per serving: 325 calories, 17 g total fat, 22 g carbohydrates, 21 g protein

Save

This dish is impressive enough for guests but simple for a weeknight. Enjoy every bite of crisp tofu and lush veggies!

Recipe Guide

→ How do I prevent tofu from sticking during cooking?

Ensure the tofu is well pressed to remove excess water and lightly dusted with cornstarch before sautéing in a hot, oiled skillet for a crisp finish.

→ Can I substitute shiitake mushrooms with other varieties?

Yes, cremini or button mushrooms can be used, though shiitake offers a distinctive earthy flavor that enhances the dish.

→ What is the best way to keep broccoli tender-crisp?

Sauté broccoli florets briefly over medium-high heat to maintain their bright color and slight crunch without overcooking.

→ Is it possible to prepare this dish gluten-free?

Use tamari instead of soy sauce to ensure the dish remains gluten-free while preserving its savory flavor.

→ How can I enhance the sauce's flavor depth?

Adding freshly grated ginger and a splash of mirin creates a balanced sweetness and aromatic note to the soy-garlic sauce.