Roasted Tofu with Carrot and Ginger Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and impresses everyone at the table. Crispy roasted tofu gets coated in this gorgeous carrot and ginger glaze that's both sweet and savory, with just a hint of spice. Ginger is wonderful for digestion and adds such a bright, warming flavor that makes the whole dish feel special. The best part? You probably have most of these ingredients in your kitchen already, and there's minimal prep work involved. It's simple, delicious, and honestly feels way fancier than the effort it takes to make it.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed into 1-inch pieces)
- 5 mediumcarrots(sliced into 2-inch batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3garlic cloves(minced)
- 2 tablespoonsvegetable oil
- 1 tablespooncornstarch
- 3scallions(sliced)
- 2 tablespoonssesame seeds(white or black)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Press the tofu block between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Tip: Pressing tofu is essential for achieving crispy exteriors when roasted.
- 2
Preheat oven to 425°F. Toss tofu cubes with 1 tablespoon vegetable oil and a pinch of salt on a baking sheet, spreading them in a single layer.
- 3
In a separate bowl, combine carrots with the remaining tablespoon of vegetable oil, salt, and pepper.
- 4
Roast tofu for 20 minutes, shaking the pan halfway through to ensure even browning.
Tip: Look for golden-brown edges on the tofu cubes.
- 5
After 15 minutes of tofu roasting, add the carrots to the baking sheet and continue roasting together for the final 10 minutes.
- 6
While vegetables roast, prepare the glaze by whisking together soy sauce, ginger, maple syrup, rice vinegar, sesame oil, garlic, cornstarch, and red pepper flakes in a small bowl.
Tip: The cornstarch helps thicken the glaze during cooking.
- 7
Remove the tofu and carrots from the oven and transfer to a large bowl. Pour the glaze over the hot vegetables and toss gently to coat evenly.
Tip: The heat from the roasted vegetables will help the glaze thicken and coat everything beautifully.
- 8
Transfer to a serving platter and garnish generously with sesame seeds and fresh scallion slices. Serve immediately over rice or with steamed greens.
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