Shiitake Broccoli Sticky Tofu Vegetarian Bowl

This is not your typical tofu, vegetarian dish! Months ago I found a new appreciation for tofu. I’ve dabbled with it in the past but have never loved tofu… until this dish. This is a warm, hearty, stick-to-your-ribs kind of meal!

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #goldcoastkitchen on Instagram!

Shiitake Broccoli Sticky Tofu Vegetarian Bowl
Serves 4
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480 calories
60 g
0 g
19 g
25 g
2 g
428 g
779 g
14 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 480
Calories from Fat 161
% Daily Value *
Total Fat 19g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 0mg
Sodium 779mg
Total Carbohydrates 60g
Dietary Fiber 10g
Sugars 14g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 block extra firm tofu
  2. 1 head of broccoli, cut into florets
  3. 8 ounces shiitake mushrooms, cleaned and sliced
  4. 1 cup quinoa, uncooked
  5. 3 green onions, sliced diagonally
  6. ¼ cup hoisin sauce
  7. 2 tablespoons soy sauce
  8. 1 tablespoon grated ginger
  9. 2 tablespoons rice vinegar
  10. 1 tablespoon honey (or agave)
  11. 2 tablespoons sesame oil
  12. 2 cloves garlic, minced
  13. 1 tablespoon chili paste
  14. sesame seeds and red pepper flakes, for garnish
  1. Wrap tofu in a clean towel and place a cast iron skillet on top of the tofu for 30 minutes. Mix together the hoisin sauce, soy sauce, ginger, rice vinegar, honey, sesame oil, garlic and chili sauce. Unwrap the tofu and slice into ½ inch cubes. Add the tofu to the marinade and stir gently until combined. Let sit for 30 minutes. Cook the quinoa according to package instructions.
  2. Heat cast iron skillet on medium heat. Once hot, add a little bit of oil (vegetable oil, olive oil, or sesame oil) to the skillet along with shiitake mushrooms. Stir frequently until cooked through – about 5 minutes. Remove the mushrooms from skillet and set aside. Bring a pot of salted water to a boil add broccoli then cover and cook until al dente – about 3-5 minutes. Drain and set aside.
  3. Reheat the cast iron skillet to medium-high heat. Add marinated tofu to the skillet (reserve the marinade), flipping over once the bottom is nicely seared. Continue to rotate tofu until all sides are seared. Remove tofu and drizzle it with leftover marinade.
  4. Arrange broccoli, mushrooms, and tofu over quinoa in a bowl. Garnish with sliced green onion, a small sprinkle of red pepper flakes and sesame seeds.
  5. Enjoy!
Gold Coast Kitchen

Enchiladas de Queso


Although complex moles with 30+ ingredients are absolutely delicious, there is something comforting about this simple sauce. My grandma used to make this sauce and keep a big batch in her freezer.

I normally make it with only ancho chilies, but I had guajillo on hand as well. I recommend using chihuahua cheese. But stay away from the pre-shredded bag – trust me, it makes a huge flavor and texture difference!

Serves 6

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Lemony Pistachio Pasta

Although this dish is inspired by the summertime farmers market, it can be enjoyed year-round – even during Chicago’s 0 degree winter.

It is citrusy with some heat from the red pepper flakes & arugula. Be sure to use fresh green beans to give the pasta texture.

Serves: 4 Continue reading