Soy Glazed Tofu and Carrots
Elevate your weeknight dinner game with this mouthwatering Soy Glazed Tofu and Carrots recipe, combining golden-brown tofu cubes and tender sautéed carrots coated in a savory-sweet glaze. Featuring a harmonious blend of soy sauce, honey (or maple syrup), garlic, ginger, and sesame oil, this dish delivers bold Asian-inspired flavors in every bite. The glaze, thickened to perfection with cornstarch, clings effortlessly to the tofu and carrots while adding an irresistible umami touch. Garnished with sesame seeds and fresh green onions, this recipe is not only visually stunning but also packed with plant-based protein and vibrant veggies, making it a wholesome and satisfying meal. Ready in just 40 minutes, it’s perfect served over steamed rice or as a flavorful side dish that everyone will love!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 medium carrots
- 4 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
- 2 stalks green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu: Remove the tofu from its packaging and drain any water. Place the tofu between two plates and weigh it down with a heavy object (such as a can or a skillet) for 10–15 minutes to remove excess moisture.
While the tofu is being pressed, peel the carrots and slice them into oblique or diagonal rounds about 1/4 inch thick. Set aside.
Cut the pressed tofu into 1-inch cubes. Sprinkle with a pinch of salt and pepper.
In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, cornstarch, and water to make the glaze. Stir in the minced garlic and grated ginger.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3–4 minutes on each side or until golden brown and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced carrots and sauté for 5–7 minutes, stirring occasionally, until they begin to soften.
Pour the glaze mixture into the skillet with the carrots, stirring to coat. Reduce the heat to medium and let the carrots simmer in the glaze for 5 minutes or until they are tender and the sauce has thickened.
Return the tofu to the skillet and gently toss to coat it in the glaze. Cook for an additional 2 minutes to heat the tofu through.
Transfer the soy-glazed tofu and carrots to a serving dish. Sprinkle with sesame seeds and chopped green onions for garnish.
Serve immediately as a main dish with steamed rice or as a flavorful side.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 488 mg | 10% | |
*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.
