Honey-Soy Glazed Tofu with Carrot-Ginger Sauce
Honey-soy glazed tofu with carrot-ginger sauce is a flavor-packed, 30-minute main well-suited for weeknights or to impress guests. Vegan, gluten free, and guaranteed to satisfy even the most devoted omnivores.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup carrots (cut into large chunks (from 1 large or 2 small))
- 3 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 3 Tbsp. reduced-sodium soy sauce or tamari (divided)
- 1 1 1/2-2-inch knob freshly peeled ginger
- 1 Tbsp. neutral vegetable or canola oil
- 1 14-oz. block extra-firm tofu, drained and pressed, and cut into 8 to 10 slices
- 1 Tbsp. honey
- 1 minced garlic clove
- Sesame seeds and sliced green onion for garnish (optional)
Instructions
- 1
Cook carrots in a small saucepan of boiling water for 10 minutes; drain and transfer to a blender. Add rice vinegar, sesame oil, 1 Tbsp. of the soy sauce, ginger, and 2 Tbsp. water; blend until smooth. Set aside.
- 2
Heat vegetable (or canola) oil in a large nonstick skillet over medium-high. Add tofu; cook, undisturbed, 3 minutes, until golden brown. Flip and cook an additional 3 minutes.
- 3
Combine remaining 2 Tbsp. soy sauce, honey, garlic, and 1 Tbsp. water in a small bowl; stir with a whisk. Pour mixture into pan with tofu; cook an additional 3 minutes, flipping tofu occasionally, until most of sauce has been absorbed and tofu is caramelized.
- 4
To assemble, add a slick of carrot-ginger sauce to each of 4 plates. Top evenly with tofu slices and garnish with green onion and sesame seeds. Serve with vegetable and/or grain of choice.