Tofu steaks with Chinese broccoli in mushroom sauce

Tofu steaks with Chinese broccoli in mushroom sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • 350 grams firm tofu
  • salt
  • pepper
  • vegetable cooking oil for frying
  • 1 tablespoon garlic minced
  • 1 onion chopped
  • a generous bunch of Chinese broccoli cut into 1-inch lengths, stalks and leaves separated
  • 1 tablespoon vegetarian oyster sauce (like I said earlier, it’s made with oyster mushrooms)
  • a splash of sweet rice wine
  • 1 teaspoon tapioca (or potato or corn) starch, dispersed in 1/4 c. of water
  • a drizzle of sesame seed oil
  • 1 teaspoon sesame seeds toasted


  • Place the tofu between two kitchen towels and press down lightly to remove excess water. Cut horizontally into three portions. Season with salt and pepper.
  • In a wide frying pan, heat enough vegetable cooking oil to reach a depth of one inch. Fry the tofu (side by side; do not overlap) on both sides until golden and crisp, about three minutes per side.
  • While the tofu cooks, make the stir fry. In a sauté pan, heat a tablespoonful of cooking oil.
  • Saute the onion and garlic until fragrant, about 30 seconds.
  • Add the Chinese broccoli stems to the pan, stir, sprinkle with salt and pepper. Cook for half a minute.
  • Pour in a generous splash rice wine. Allow to cook until the liquid has reduced to almost nothing.
  • Add the rest of the Chinese broccoli. Stir fry until limp.
  • Stir in the vegetarian oyster sauce and sesame seed oil to the starch solution. Pour into the pan. Stir quickly. Cook until the sauce is thick and clear.
  • Place a tofu steak on a plate, top with a third of the Chinese broccoli stir fry. Sprinkle with toasted sesame seeds. Do the same for the remaining tofu steak and stir fry.