Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad
Golden pan-seared tofu paired with a bright citrus soy glaze served alongside a crisp shredded daikon radish salad for a refreshing vegetarian dish. This japanese-inspired vegetarian ready in about 30 minutes pairs soy sauce, fresh orange juice, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz firm tofu, pressed and cut into 1/2-inch thick slices
- 3 tbsp soy sauce
- 1/4 cup fresh orange juice
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 clove garlic clove, minced
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- 1 cup daikon radish, peeled and shredded
- 1/2 cup carrot, peeled and shredded
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp green onions, thinly sliced
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1/4 cup fresh orange juice, 2 tbsp mirin, 1 tbsp brown sugar, 1 minced garlic clove, and 1 tsp grated ginger until sugar dissolves to make the citrus soy glaze.
- Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 14 oz firm tofu slices and pan-sear for 4 minutes per side until golden brown and crispy edges form.
- Step 3: Pour the citrus soy glaze over the tofu in the skillet and cook for 2 more minutes, spooning the sauce over the tofu until it thickens slightly and coats the tofu.
- Step 4: Meanwhile, combine 1 cup shredded daikon radish, 1/2 cup shredded carrot, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp toasted sesame seeds, and 2 tbsp sliced green onions in a bowl. Toss well to create a refreshing salad.
- Step 5: Serve the glazed tofu hot, topped with extra glaze from the pan, alongside the shredded daikon and carrot salad for a balanced meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Tofu with Citrus Soy Glaze and Shredded Daikon Salad?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
