Easy Soy Glazed Tofu And Carrots Recipes

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.

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.

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

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.

Steps:

• Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
• Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
• To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
• Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
• Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
• Enjoy!

Steps:

• For the Tofu:.
• Heat 1 teaspoons oil over medium heat in non-stick pan. Add tofu and cook till seared on all sides, about 10 minutes. Stir tamari and mirin together and pour over tofu, stirring to coat well. Leave over heat till sauce bubbles up and glazes (about 30 seconds). Remove pan from heat and set aside.
• For the Fried Rice:.
• Heat 1 T. oil in a large wok over high heat. When oil is hot (almost smoking), add garlic, scallions, and ginger and cook for 1 minute, stirring often.
• Add bell peppers, peas, broccoli, and carrots and cook till veggies have softened a bit, about 3 minutes. Add rice and stir to mix evenly. Cook till rice is heated through, about 3 minutes.
• Push rice up the sides of the wok to clear a spot in the middle of the pan. Add remaining 1 teaspoons oil and heat for a few seconds, then add beaten eggs and cook till scrambled.
• Stir everything in the wok together well, then add tamari. Stir in glazed tofu (cook a minute to reheat tofu if necessary) and serve.