Steak-Spiced Tofu with Sautéed Vegetables
15 MIN
15 MIN

Steak-Spiced Tofu with Sautéed Vegetables


  • ¼ cup (60 ml) low-sodium soy sauce
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) maple syrup
  • 1 ½ tsp cornstarch
  • 1 tsp (5 ml) sambal oelek
  • 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick
  • 3 tbsp (45 ml) vegetable oil
  • 2 tsp steak spice
  • 1 onion, diced
  • 1 red bell pepper, seeded and diced
  • ¾ lb (340 g) green beans, trimmed and blanched


  1. In a bowl, whisk together the soy sauce, water, maple syrup, cornstarch and sambal oelek. Set aside.
  2. In a large non-stick skillet over high heat, brown the tofu slices on one side in 2 tbsp (30 ml) of the oil, about 5 minutes. Season lightly with salt. Flip the slices over and sprinkle with the steak spice. Cook for another minute. Set aside on a plate and keep warm. Rinse out the skillet.
  3. In the same skillet over medium heat, cook the onion and bell pepper in the remaining oil for 5 minutes or until golden. Add the green beans and continue to cook for 2 minutes. Season with salt and pepper. Spread the vegetables out in a serving dish and top with the tofu.
  4. In the same skillet, bring the soy mixture to a boil, whisking constantly, until thickened. Pour the sauce over the tofu and vegetables.