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Gallery Easy Soy-Glazed Tofu and Carrots Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 3 tablespoons soy sauce Coarse salt 1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise) 2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total) 4 scallions, thinly sliced 1 to 2 tablespoons rice vinegar 1 to 2 teaspoons toasted sesame oil
Gallery Easy Soy-Glazed Tofu and Carrots
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Easy Soy-Glazed Tofu and Carrots
Easy Soy-Glazed Tofu and Carrots
Easy Soy-Glazed Tofu and Carrots
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons vegetable oil 3 tablespoons soy sauce Coarse salt 1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise) 2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total) 4 scallions, thinly sliced 1 to 2 tablespoons rice vinegar 1 to 2 teaspoons toasted sesame oil
Directions
Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.
Reviews (17)
Add Rating & Review 39 Ratings 5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
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Reviews (17)
Add Rating & Review 39 Ratings 5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
Add Rating & Review
39 Ratings 5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
39 Ratings 5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
39 Ratings 5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
5 star values: 5 4 star values: 11 3 star values: 16 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 07/13/2015 This is a super simple and tasty recipe that my 2-year old loves, plus the leftovers make a great lunch the next day. Usually I make extra sauce and serve with brown rice. I've also occasionally substituted parsnips for some of the carrots and after broiling, they are amazingly sweet. Martha Stewart Member Rating: Unrated 11/17/2013 Loved the recipe, but modified by sauteing the scallions with garlic and seaweed before adding to the final marinade. I also topped off the final product with some gomasio and Sriracha. YUMMMMMMMM. Martha Stewart Member Rating: Unrated 05/08/2013 Amazingly tasty!!! Loved the flavors and textures! I had never broiled tofu before and was kind of skeptical about it, but I followed the recipe and it turned out so much better than just pan frying it. Will definitely make it again!! Martha Stewart Member Rating: 5 stars 02/09/2012 Thought the lack of garlic was odd initially, but followed the recipe and wasn't disappointed, great flavors! Martha Stewart Member Rating: Unrated 11/21/2011 Great recipe. I changed it a bit by adding whole garlic with the tofu and carrots while it baked. Martha Stewart Member Rating: Unrated 11/02/2011 I pan fried the carrots first and then the tofu and had enough marinade for the sauce. I sprinkled some toasted sesame seeds on top for added texture and taste. The flavour really comes from the sauce poured on top. The recipe was fast and easy but only tasted alright. Martha Stewart Member Rating: Unrated 02/13/2009 I forgot to add that I also included snow peas and served over a small amount of asian style noodles. Parsnips might be a nice addition as well. Martha Stewart Member Rating: Unrated 02/13/2009 Not only was the broil time too long, but it was VERY bland in flavor. It needs more than soy. Also, there was not any marinade left to toss with again at the end. It just seems to me that it would have been easier to cook in a pan or wok because the veggies burned very quickly. Or maybe roasting at a high temp, tossing just a few times, rather than every 5 minutes as needed to prevent burning following these directions? Martha Stewart Member Rating: Unrated 01/19/2009 I love tofu and hope to see more of this kind of recipe-thanks Martha Stewart Member Rating: Unrated 06/24/2008 Pretty good and easy. A bit plain. Broiler temp should be 525. Toss carrots often to avoid burning them. Martha Stewart Member Rating: Unrated 06/16/2008 Surprisingly easy and flavorful. The broil time was about correct -maybe 5 min less. Needs some extra tossing during the last minutes to avoid blackening. I had no scallions but used basil instead. Very good indeed. Martha Stewart Member Rating: Unrated 05/15/2008 Why do you never give the nutritional analysis? This should be available for all your recipies so that we can make informed choices. Thanks Martha Stewart Member Rating: Unrated 05/14/2008 This is very good. The timing is about right. I would freeze the tofu then boil it for a firmer, meatier texture Martha Stewart Member Rating: Unrated 05/06/2008 This recipe is incorrect - the 30-35 minute broil time is way too long. I would recommend 5-10 minutes tops. I wonder if this recipe was ever tested? Martha Stewart Member Rating: Unrated 03/22/2008 This was very yummy. It took very little time to make and my husband loved it. I served it over noodles.Martha Stewart Member
Rating: Unrated 07/13/2015
This is a super simple and tasty recipe that my 2-year old loves, plus the leftovers make a great lunch the next day. Usually I make extra sauce and serve with brown rice. I’ve also occasionally substituted parsnips for some of the carrots and after broiling, they are amazingly sweet.
Rating: Unrated
Rating: Unrated 11/17/2013
Loved the recipe, but modified by sauteing the scallions with garlic and seaweed before adding to the final marinade. I also topped off the final product with some gomasio and Sriracha. YUMMMMMMMM.
Rating: Unrated 05/08/2013
Amazingly tasty!!! Loved the flavors and textures! I had never broiled tofu before and was kind of skeptical about it, but I followed the recipe and it turned out so much better than just pan frying it. Will definitely make it again!!
Rating: 5 stars 02/09/2012
Thought the lack of garlic was odd initially, but followed the recipe and wasn’t disappointed, great flavors!
Rating: 5 stars
Rating: Unrated 11/21/2011
Great recipe. I changed it a bit by adding whole garlic with the tofu and carrots while it baked.
Rating: Unrated 11/02/2011
I pan fried the carrots first and then the tofu and had enough marinade for the sauce. I sprinkled some toasted sesame seeds on top for added texture and taste. The flavour really comes from the sauce poured on top. The recipe was fast and easy but only tasted alright.
Rating: Unrated 02/13/2009
I forgot to add that I also included snow peas and served over a small amount of asian style noodles. Parsnips might be a nice addition as well.
Not only was the broil time too long, but it was VERY bland in flavor. It needs more than soy. Also, there was not any marinade left to toss with again at the end. It just seems to me that it would have been easier to cook in a pan or wok because the veggies burned very quickly. Or maybe roasting at a high temp, tossing just a few times, rather than every 5 minutes as needed to prevent burning following these directions?
Rating: Unrated 01/19/2009
I love tofu and hope to see more of this kind of recipe-thanks
Rating: Unrated 06/24/2008
Pretty good and easy. A bit plain. Broiler temp should be 525. Toss carrots often to avoid burning them.
Rating: Unrated 06/16/2008
Surprisingly easy and flavorful. The broil time was about correct -maybe 5 min less. Needs some extra tossing during the last minutes to avoid blackening. I had no scallions but used basil instead. Very good indeed.
Rating: Unrated 05/15/2008
Why do you never give the nutritional analysis? This should be available for all your recipies so that we can make informed choices. Thanks
Rating: Unrated 05/14/2008
This is very good. The timing is about right. I would freeze the tofu then boil it for a firmer, meatier texture
Rating: Unrated 05/06/2008
This recipe is incorrect - the 30-35 minute broil time is way too long. I would recommend 5-10 minutes tops. I wonder if this recipe was ever tested?
Rating: Unrated 03/22/2008
This was very yummy. It took very little time to make and my husband loved it. I served it over noodles.
All Reviews for Easy Soy-Glazed Tofu and Carrots
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All Reviews for Easy Soy-Glazed Tofu and Carrots
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
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