Soy Glazed Tofu And Carrots Recipes

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EASY SOY-GLAZED TOFU AND CARROTS



Easy Soy-Glazed Tofu and Carrots image

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g

SOY-GLAZED TOFU AND CARROTS



Soy-Glazed Tofu and Carrots image

Make and share this Soy-Glazed Tofu and Carrots recipe from Food.com.

Provided by Hadice

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons soy sauce
coarse salt
8 -9 medium carrots, cut into 2 inch thin lengths
2 (14 ounce) packages extra firm tofu, cubed
4 scallions, thinly sliced
1 -2 tablespoon rice vinegar
1 -2 teaspoon toasted sesame oil

Steps:

  • Heat broiler.
  • Set oven rack 5 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 (reserve bowl with marinade) to broiling pan, keeping carrots on one side.
  • A few pieces at a time, add tofu to marinade; turn gently to coat and transfer to broiling pan (reserve remaining marinade).
  • Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time.
  • Toss carrots occasionally (more during the last few minutes of cooking), 30-35 minutes.
  • Transfer tofu and carrots to marinade bowl, add scallions, vinegar and sesame oil; toss gently to combine.

SOY-GLAZED TOFU AND CARROTS



Soy-Glazed Tofu and Carrots image

FLAVOR BOOSTER The carrots and tofu are both briefly marinated in a soy sauce mixture before being broiled. Scallions, rice vinegar, and toasted sesame oil lend other Asian elements. Be sure to use extra-firm tofu, as it will hold up better than other types of tofu.

Yield serves 4

Number Of Ingredients 8

2 tablespoons vegetable oil, such as safflower
3 tablespoons soy sauce
1 teaspoon 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
4 scallions, trimmed and thinly sliced
1 to 2 tablespoons rice vinegar (unseasoned)
1 to 2 teaspoons toasted sesame oil

Steps:

  • Heat broiler, with rack 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and salt. Add carrots; toss to coat.
  • With a slotted spoon, transfer carrots (reserving bowl with marinade) to a rimmed baking sheet. Push carrots to one side.
  • A few pieces at a time, add tofu to marinade in bowl; turn gently to coat, then transfer to sheet, arranging in a single layer. Reserve bowl with marinade.
  • Broil until carrots and tofu are browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 20 to 25 minutes.
  • Transfer tofu and carrots to reserved bowl with marinade. Add scallions along with vinegar and sesame oil to taste; toss gently to combine, and serve.
  • (Per Serving)
  • Calories: 340
  • Fat: 20.5g (0.9g Saturated Fat)
  • Protein: 22.3g
  • Carbohydrates: 23.9g
  • Fiber: 6.2g

MAPLE GLAZED TOFU



Maple Glazed Tofu image

A vegetarian alternative for ham; great for Easter, Christmas, etc.

Provided by doll

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 15m

Yield 2

Number Of Ingredients 7

½ cup maple syrup
½ cup pineapple juice
1 teaspoon soy sauce
2 tablespoons brown mustard
1 tablespoon olive oil
1 (8 ounce) container firm tofu, drained and cubed
1 teaspoon sesame seeds

Steps:

  • Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
  • Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g

SILKEN TOFU AND CARROT WITH SOY-GINGER SAUCE



Silken Tofu and Carrot with Soy-Ginger Sauce image

Categories     Ginger     Appetizer     Quick & Easy     Tofu     Carrot     Fall     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 7

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3/4 teaspoon finely grated peeled fresh gingerroot
3/4 teaspoon sugar
1 small carrot
1/2 pound silken or soft tofu
1 tablespoon thinly sliced scallion greens

Steps:

  • In a small bowl stir together soy sauce, vinegar, gingerroot, and sugar until sugar is dissolved. Peel and finely grate carrot. Carefully drain and halve tofu. Put tofu on 2 plates and spoon sauce over it. Top tofu with carrot and scallion.

SOY GLAZED TOFU AND ASPARAGUS



Soy Glazed Tofu and Asparagus image

It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

Provided by IHeartDogs

Categories     One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil
1/2 teaspoon cayenne chili pepper flakes
8 stalks asparagus, woody ends snapped off
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 cup sliced button mushroom
1 clove garlic, minced
2 teaspoons granulated sugar
2 tablespoons soy sauce

Steps:

  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

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