Carrot Tofu Dish
Elevate your weeknight dinner routine with this vibrant and wholesome Carrot Tofu Dish, a perfect harmony of crispy pan-fried tofu, tender carrots, and a savory soy-ginger sauce. This simple yet flavor-packed stir-fry comes together in just 35 minutes, making it an ideal choice for busy evenings. The dish features a delightful balance of textures, thanks to the golden tofu cubes and crunchy matchstick carrots, while the aromatic blend of garlic, ginger, and sesame oil adds a fragrant depth. Ideal for vegetarians and adaptable for vegan diets, this recipe pairs beautifully with steamed rice or quinoa for a satisfying, nutrient-rich meal. Whether you're meal prepping or serving up dinner, this Carrot Tofu Dish is sure to impress with its bold flavors and wholesome ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g firm tofu
- 3 medium carrots
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic
- 1 tbsp ginger
- 2 stalks green onions
- 1 tbsp cornstarch
- 3 tbsp water
- 2 tbsp vegetable oil
- 1 tsp honey or maple syrup
- 0.25 tsp salt
- 0.25 tsp pepper
Instructions
Press the tofu for 15 minutes to remove excess water. Once pressed, cut it into bite-sized cubes.
Peel the carrots and slice them thinly, either in rounds or matchstick strips.
Finely mince the garlic and ginger. Chop the green onions into small pieces, separating the white and green parts.
In a small bowl, mix the soy sauce, water, honey or maple syrup, and cornstarch to create a sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet in a single layer. Pan-fry for 3–5 minutes on each side until golden brown. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and the white part of the green onions. Sauté for 1 minute until fragrant.
Add the sliced carrots to the skillet and stir-fry for 5–7 minutes until they begin to soften but remain slightly crisp.
Return the tofu to the skillet and pour the sauce mixture over the tofu and carrots. Stir well to coat everything evenly.
Cook for 2–3 minutes, allowing the sauce to thicken. Sprinkle salt and pepper to taste.
Drizzle sesame oil over the dish and stir in the green parts of the green onions. Remove from heat.
Serve warm as is, or pair with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
