Honey-Soy Glazed Tofu with Carrot-Ginger Sauce
A delightful and satisfying dish featuring crispy golden tofu glazed in a honey-soy mixture, served with a refreshing carrot-ginger sauce.
Ingredients
Tofu and Marinade
- 14 ounces Extra-firm tofu Maintains its shape while soaking up flavors.
- 3 tablespoons Reduced-sodium soy sauce or tamari Adds savory depth while keeping it balanced with lower sodium.
- 2 tablespoons Honey Contributes a delicate sweetness.
- 2 cloves Garlic Minced for aromatic flavor.
- 2 tablespoons Vegetable or canola oil Used for sautéing.
Carrot-Ginger Sauce
- 2 medium Carrots Provides natural sweetness and vibrant color.
- 1 tablespoon Sesame oil Infuses a rich, nutty undertone.
- 1 tablespoon Fresh ginger Adds a zesty spice.
- 2 tablespoons Rice vinegar Adds tangy acidity.
Garnishes
- 1 tablespoon Sesame seeds For added crunch.
- 2 tablespoons Sliced green onion Adds freshness and color.
Instructions
Preparation of Tofu
- Begin by pressing the extra-firm tofu to remove excess water. Wrap the tofu in a clean kitchen towel or paper towels and place a weighted object on top, such as a heavy skillet. Let it press for about 15 to 30 minutes.
Marinate the Tofu
- Once pressed, cut the tofu into bite-sized cubes, then combine the reduced-sodium soy sauce, honey, and minced garlic in a bowl. Add the tofu cubes and gently toss to coat evenly. Allow to marinate for at least 15 minutes.
Cook the Carrot-Ginger Sauce
- In a small saucepan, heat the sesame oil over medium heat. Add the sliced carrots and grated fresh ginger, sautéing for about 5 to 7 minutes until the carrots soften. Stir in the rice vinegar and a bit of water.
Sauté the Tofu
- In a large skillet, heat the vegetable or canola oil over medium-high heat. Once hot, add the marinated tofu cubes and cook for about 5 to 7 minutes, rotating to achieve even golden brown on all sides.
Glaze the Tofu
- Pour the remaining marinade into the skillet and let it bubble, coating each piece of tofu with a sticky glaze.
Combine and Serve
- Plate the glazed tofu on a bed of carrot-ginger sauce, garnishing with sesame seeds and sliced green onions.
Notes
Adding a splash of sriracha or chili flakes can enhance flavor. Store leftovers in an airtight container for up to three days, or freeze for a month.