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Easy 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

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 Add a comment

  • pink_peppercorn
    13 JUL, 2015
    This is a super simple and tasty recipe that my 2-year old loves, plus the leftovers make a great lunch the next day. Usually I make extra sauce and serve with brown rice. I've also occasionally substituted parsnips for some of the carrots and after broiling, they are amazingly sweet.
  • 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!!
  • MS112611261
    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.