Grilled Tofu with Carrot and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. The tofu gets beautifully charred on the grill while the carrot and ginger glaze caramelizes into something truly special. I love using fresh ginger in this dish, which is packed with anti inflammatory properties and aids digestion. The best part? It's budget friendly and uses simple ingredients you probably already have on hand. Serve it over rice with those toasted sesame seeds and scallions on top, and you've got something that feels fancy but is honestly so easy to make.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch thick slices)
- 5 mediumcarrots(cut into 3-inch batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 3 tablespoonssesame oil
- 3garlic cloves(minced)
- 4scallions(sliced for garnish)
- 2 tablespoonssesame seeds(white or black)
- 2 tablespoonscornstarch
- 1 tablespoonwater
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a weight on top for 15 minutes to remove excess moisture, then cut each block into 4 thick rectangular slices.
Tip: Pressing the tofu ensures it will develop a golden crust when grilled rather than steaming.
- 2
Whisk together soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl to create the glaze. In another bowl, mix cornstarch with water to form a slurry.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Pat the tofu slices dry and grill for 4-5 minutes per side until golden grill marks appear, then set aside on a plate.
Tip: Don't move the tofu around while grilling; let it sit undisturbed to develop a proper crust.
- 4
Add the carrot batons to the grill with a light oil coating and cook for 8-10 minutes, turning occasionally, until tender with light charring.
Tip: For even cooking, arrange carrots perpendicular to the grill grates so they don't fall through.
- 5
Pour the prepared glaze into a small saucepan over medium heat and bring to a gentle simmer.
- 6
Slowly whisk the cornstarch slurry into the simmering glaze, stirring constantly, until it thickens slightly (about 1-2 minutes).
Tip: The glaze should coat the back of a spoon but still flow freely.
- 7
Arrange the grilled tofu slices on a serving platter, surround with the grilled carrots, and drizzle the warm glaze over everything.
- 8
Sprinkle with sesame seeds and fresh scallions, then serve immediately while the tofu is still warm.
Tip: For extra flavor, toast the sesame seeds in a dry pan for 2 minutes before sprinkling.
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