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.If I had to choose one tofu recipe to spend the rest of my life with, it would be this one. I’d wake up to it every morning, never question it’s values or integrity, and vow to love it eternally. And if you think waxing poetic about tofu is odd, you should hear the conversations I have with my dog on my daily basis.
We’re not weird, we’re just passionate.
And if you’re not sold on tofu yet, I promise this recipe will make you a believer. Whenever you’re cooking tofu, the no-fail technique to optimal crispiness is to drain the tofu, then squeeze out as much water as possible (without smashing it). Once a fair amount of moisture has been removed, it will transform into golden-brown steaks of goodness once you toss it in a hot skillet.
The honey-soy glaze helps achieve those beautiful crisp, caramelized edges that really elevate the whole experience. Using some sort of glaze or marinade helps to infuse it with flavor from the inside-out, so no one will ever complain that tofu is a bland protein again. The carrot-ginger sauce is one of the most magical things my taste buds have encountered recently. And since you likely won’t use up all of it for this recipe, leftovers are fantastic tossed in salads or spread over just about any other protein or roasted vegetable.
It’s the perfect fusion of sweet and deeply savory with a little kick of low-grade heat from the fresh ginger. Making a double batch would be a very good move.Serve this Asian-inspired main alongside any veggie or grain you choose—baby broccoli or bok choy with brown rice are my staples.
Now let the veg times roll!
- 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 (1½-2-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)
- 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.
- 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.
- 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.
- 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.