Baked Sesame Soy Tofu
with carrots / broccoli / quinoa
Ingredients
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 1 tsp
- Oil, cooking - 1/4 cup
- Broccoli - 10 oz, chopped
- Carrots - 8 oz, sliced
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm rectangles
- Foil - for baking
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
Nutrition Facts
Prep
- Make vinaigrette - Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce (not on ingredient list) if you’d like a bit of spice. (Can be done up to 5 days ahead)
- Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Broccoli / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick rectangles. Pour 1/3 of vinaigrette over tofu and marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
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Make
- Heat oven to 500F / 260C degrees. Line a sheet pan with foil.
- Remove tofu from marinade and place in a single layer on sheet pan. Season with some salt and pepper and then roast for 12 to 15 minutes until the outsides are golden and crispy.
- Heat a skillet over medium-high heat. Add in cooking oil (portion for tofu) and then broccoli and carrots to heated oil with some salt. Saute for 2 to 3 minutes.
- Add in 1/3 of the vinaigrette and cover with a lid. Steam vegetables, covered, until tender, ~3 minutes.
- If quinoa was made ahead, reheat in the microwave.
- Serve tofu and vegetables over quinoa. Drizzle remaining 1/3 of vinaigrette over top. Add some hot sauce if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I see notes suggesting to double the vinaigrette, I agree. I used this separation to add spice to one. Yes, it will separate, but give it a good shake (sealed container) or hearty stir/whisk and it comes back to life. Great dish, one of the more simple dishes here - whole family loved it! I made the gluten free chicken dish, and just left out the chicken for our vegetarians. This one is definitely going in the regular dinner rotation!
1 Helpful28 reviews
I see notes suggesting to double the vinaigrette, I agree. I used this separation to add spice to one. Yes, it will separate, but give it a good shake (sealed container) or hearty stir/whisk and it comes back to life. Great dish, one of the more simple dishes here - whole family loved it! I made the gluten free chicken dish, and just left out the chicken for our vegetarians. This one is definitely going in the regular dinner rotation!
1 HelpfulPretty good. I ended up being out of rice vinegar so I subbed in white wine vinegar instead!
0 HelpfulEasy to make and decent flavor. I added some Sriracha before eating. I didn't drizzle any of the remaining glaze on the finished product because the glaze ended up really thick and separated. Not sure if that was from being made ahead and left in the fridge.
0 HelpfulIt was pretty good. I doubled the vinaigrette as others suggested. I also “burnt” the tofu to help caramelize the marinade and that was great.
0 Helpful