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Soy-Glazed Tofu and Carrots

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.

  • Prep:
  • Total Time:
  • Servings: 4
Soy-Glazed Tofu and Carrots

Source: Everyday Food, January/February 2005


  • 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


  1. 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.

  2. With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.

  3. 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.

  4. 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.

  5. Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

Reviews (16)

  • Valjoux 17 Nov, 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.

  • carlasue 8 May, 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!!

  • mfwa 9 Feb, 2012

    Thought the lack of garlic was odd initially, but followed the recipe and wasn't disappointed, great flavors!

  • mscarez 21 Nov, 2011

    Great recipe. I changed it a bit by adding whole garlic with the tofu and carrots while it baked.

  • June123 2 Nov, 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.

  • Wnderlnd 13 Feb, 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.

  • Wnderlnd 13 Feb, 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?

  • VegasVegan 19 Jan, 2009

    I love tofu and hope to see more of this kind of recipe-thanks

  • nbabich 24 Jun, 2008

    Pretty good and easy. A bit plain. Broiler temp should be 525. Toss carrots often to avoid burning them.

  • Christiane3 16 Jun, 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.

  • dmf4414 15 May, 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

  • gracieb83 14 May, 2008

    This is very good. The timing is about right. I would freeze the tofu then boil it for a firmer, meatier texture

  • altheafontaine 6 May, 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?

  • Billyswife 22 Mar, 2008

    This was very yummy. It took very little time to make and my husband loved it. I served it over noodles.

  • Billyswife 22 Mar, 2008

    This was very yummy. It took very little time to make and my husband loved it. I served it over noodles.

  • Billyswife 22 Mar, 2008

    This was very yummy. It took very little time to make and my husband loved it. I served it over noodles.

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