• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Entrees » Quick and Easy Carrot-Ginger Tofu

September 12, 2013

Quick and Easy Carrot-Ginger Tofu

Jump to Recipe
Quick and Easy Carrot-Ginger Tofu

It occurred to me the other day that it’s been almost nine years ago this month since we moved to Boston from the southern part of the US. I will never forget my first trip into downtown Boston: everything seemed so big, so overwhelming and so fast. Everything and everybody seemed to be on a singular mission to move forward, no matter who or what was around them. It took a little time to get used to this intense flow of movement around me, but I now love being a part of it whenever I make my way into the city.

As fall approaches, I especially want to savor every aspect of it, from the clean feel and crisp scent of the air, to the crunch of leaves under my feet, and the relief that the oppressive heat of summer will soon be forgotten. With the changes going on outside, my kitchen also goes through its own transformation. It ceases to be a humid space that I simply tolerate to one that draws me in, whispering requests to bake bread, babysit soup and layer casseroles, and offers complex aromas and cozy warmth in return.

Although we have a few weeks to go until the chillier weather is here to stay, I’ve been enjoying making fall-friendly dishes like this one on the cooler days. This viscous sauce offers a medley of colors and textures, leaving behind a clean and spicy finish. Dragging the tofu through the sauce is heavenly, and this recipe yields plenty to mop up with noodles or rice at the end.

Quick and Easy Carrot-Ginger Tofu
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quick and Easy Carrot-Ginger Tofu

QUICK AND EASY CARROT-GINGER TOFU


  • Author: olivesfordinner.com
  • Total Time: 45 minutes
  • Yield: 2 servings
Print Recipe
Pin Recipe

Ingredients

for the sauce

  • 1 TB sesame oil
  • 1 TB finely minced ginger
  • 2 TB finely minced garlic
  • 1/2 cup mirin
  • 3 TB soy sauce
  • 1 TB rice vinegar
  • 3 TB raw agave syrup
  • 1 TB sriracha (optional)
  • 1 TB cornstarch, dissolved in 3 TB cold water

for the tofu

  • 1 block firm tofu
  • 1 TB vegetable or canola oil

to serve

  • 1 large carrot, sliced on a mandoline slicer
  • soba noodles or rice, for serving
  • black and white sesame seeds

Instructions

  1. Place the sesame oil, minced ginger and garlic into a small saucepan and soften over low heat for about 5 minutes, or until softened. Do not allow it to brown. Add in the rest of the sauce ingredients, except for the cornstarch and water slurry. Allow it to come to a small simmer, then remove from the heat.
  2. Cut the tofu into 4 thick slabs, then cut each slab in half to make 8 squares.
  3. Place a large circular non-stick, flat bottomed pan over medium-high heat. Drizzle the oil into the pan, then fan the tofu around the edges of the pan in a single layer (like the petals on a daisy), leaving the center area open. Place a lid over the top and allow the tofu to caramelize for about 10 minutes, undisturbed. It will pop and sputter due to the high heat and moisture in the tofu.
  4. After the initial 10 minute caramelization is complete, lift the lid straight up carefully (if you tilt the lid, the collected condensation in the lip will drip into the pan, causing more sputtering, so use caution.) Carefully flip the tofu (it will pop and sizzle), cover and allow to caramelize on the other side undisturbed for about 3 minutes. Remove the lid again by pulling it straight up. By this time, most of the water should be expressed/absorbed, so you can now leave the lid off. Continue to monitor the tofu until the desired level of caramelization is achieved on both sides.
  5. Add the cornstarch slurry to the saucepan, stir well, then pour it into a pan with the tofu. Keep everything moving around with a rubber spatula to avoid any scorching of the sauce. It will thicken after a minute or two. Remove from the heat, then sprinkle with the carrot slices and stir to combine.
  6. Serve immediately with rice or noodles, and sprinkle with the sesame seeds.
  • Cook Time: 45 minutes

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Quick and Easy Carrot-Ginger Tofu
2013 Vegan Mofo logo

You may also like:

Black Pepper and Thyme Crusted Tofu
Walnut, Avocado and Pear Salad
Sautéed Miso Portobello Mushrooms
Vegetable Stock

Filed Under: Entrees, Tofu Tagged With: carrots

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. acookinthemaking says

    September 12, 2013 at 7:31 pm

    That looks so good! I adore Boston in the fall. I've been totally craving food like this–warm, spicy, and comforting–even if the weather this week doesn't agree with me!

    Reply
    • erinwyso says

      September 12, 2013 at 7:52 pm

      Thanks! Yes, I am totally over this week's weather as well, but cooler times are starting tomorrow! : )

      Reply
  2. Amey says

    September 12, 2013 at 10:21 pm

    Wow, these tofus look and sound amazing. I don't often cook with these flavors… I like them, they just don't occur to me naturally. It definitely requires a recipe for me to be confident in this arena. I love that this is easy and tasty. Thanks!! 🙂

    Reply
  3. Caitlin says

    September 12, 2013 at 11:04 pm

    Wow, that sounds delicious! And they look so beautiful. 🙂

    Reply
  4. Angela @ Canned-Time.com says

    September 12, 2013 at 11:19 pm

    So delicious and savory! On my short list now, thanks!

    Reply
  5. VeggieAmanda says

    September 13, 2013 at 1:49 am

    This looks absolutely amazing!

    Reply
  6. vegeTARAian says

    September 13, 2013 at 12:18 pm

    Brilliant photos – this looks incredible!

    Reply
  7. Unprocessed People says

    September 14, 2013 at 2:34 am

    Beautiful, Beautiful, Beautiful photography!

    Reply
  8. Leila A. Fortier says

    September 14, 2013 at 5:52 am

    Funny, I have this grocery list I have been compiling the past few days for my next trip into town so that I can make your fauxlafal and jackfruit soft tacos. I was excited when you posted this one because I already had all the ingredients needed! What a splendid surprise with this one! What I found special about it, was that it was so easy to make while still maintaining the visual aesthetics and decadent taste of which is your signature in more complicated, time intensive recipes. I love the process of making all your recipes–no matter how involved. For me, it is like meditation. I love the process as much as I love the results and indulgence. But last night was perfect because time got away from me, yet I was still able to relish in a gourmet meal without the added time. AND it was yet another hit with my carnivorous husband! Thank you:)

    Reply
    • erinwyso says

      September 14, 2013 at 2:05 pm

      Leila,

      I am overjoyed that you like making the recipes as much as you enjoy eating them! That's what I love about cooking, and I am thrilled that that experience can be shared. Thanks so much as always for trying the recipes out and your very kind feedback!

      Reply
  9. LittleMonsterx14 says

    September 14, 2013 at 5:57 pm

    YUM! this is fantastic!

    Reply
  10. maureen says

    September 15, 2013 at 11:59 pm

    I just made this tonight for dinner and it was a hit! We loved it. I didn't have any siracha so used crushed red pepper instead and still great! My husband thinks we should double the recipe for more sauce since he is such a big sauce guy unlike me! It was just enough.

    Reply
    • erinwyso says

      September 16, 2013 at 12:27 am

      Maureen, so happy you tried it out and liked it! Thanks for your feedback. I agree with your husband — the more sauce the better, especially when you can slather it over noodles or rice too. : )

      Reply
  11. Richa says

    September 17, 2013 at 2:13 am

    you tofu dishes always look so pretty. i really need to make this. it just might change my opinion about tofu:)

    Reply
  12. Jackie @ Vegan Yack Attack! says

    September 17, 2013 at 4:45 am

    Dudette, these pictures and this recipe look INSANE. Just gorgeous, seriously. I don't really care for fresh ginger but I'd suck it up for this recipe. 😉

    Reply
    • erinwyso says

      September 17, 2013 at 10:32 am

      Thanks Jackie! I saw your video on Cadry's site (awesome, BTW) where you mention that. Aw, I love french ginger, and crunching it between my teeth, lol!

      Reply
  13. Carly Mwah says

    September 17, 2013 at 5:18 am

    I made this last night with tempeh (because I didn't have tofu) and my goodness it is just delicious! I love the sweet, salty and sticky sauce.

    Reply
    • erinwyso says

      September 17, 2013 at 10:33 am

      So happy you enjoyed, Carly! I was wondering if tempeh would work too, and now I know. Thanks for your feedback!

      Reply
  14. igvd says

    September 19, 2013 at 1:26 am

    Sticky ginger tofu is one of my favorites, and you make it so beautifully.

    Reply
  15. Anonymous says

    November 4, 2013 at 12:39 am

    I made this for dinner tonight and let me tell you SO GOOD!!! I am a sauce person and this sauce gave me everything I never knew I needed. Please note I hate cooking, but I will suffer through it just to make this.

    Reply
    • erinwyso says

      November 4, 2013 at 1:09 am

      So happy you enjoyed! Aw, don't hate cooking — it's so fun & relaxing, and you get good stuff at the end! : )

      Reply
  16. Pixie says

    August 18, 2014 at 10:20 am

    I hardly ever read a recipe and then make it the same day, but I did when I saw this! It was absolutely gorgeous, and my partner raved about it! I made a few changes – I stir-fried a little onion and celery before adding the ginger/garlic for the sauce, and I used apple juice instead of Mirin (my partner doesn't drink, so no wine in the cooking either!) and I boiled a little brocolli with the noodles to add some extra veg and a splash of colour. It was really gorgeous! I've never made a sauce like this before, but I will be making it again and again! I was hoping to have left overs for my lunch the next day, but my partner devoured the lot! Thanks for the inspiration 🙂

    Reply
    • erinwyso says

      August 18, 2014 at 2:20 pm

      Pixie, I am thrilled you made this and liked! Love your adjustments, and thanks for your kind feedback!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Lan Pham Wilson of the morestomach blog
Brian Patton, The Sexy Vegan
Amanda Logan of the My Goodness Kitchen blog.

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks