Soy-Glazed Tofu with Pickled Daikon and Carrot Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Pan-fried tofu glazed in a rich soy sauce, served alongside a crisp, tangy pickled daikon and carrot slaw for a vibrant vegetarian Japanese dish. This japanese (vegetarian) ready in about 40 minutes pairs firm tofu, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 block, drained and pressed firm tofu
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp granulated sugar
• 2 tbsp vegetable oil
• 1 cup julienned daikon radish
• 1 cup julienned carrot
• 1/3 cup rice vinegar
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1 tsp toasted sesame seeds
• 2 tbsp, optional chopped fresh cilantro

Instructions

1. Step 1: Prepare the quick pickle by combining 1/3 cup rice vinegar, 2 tbsp granulated sugar, and 1 tsp kosher salt in a bowl, stirring until sugar dissolves.
2. Step 2: Add 1 cup julienned daikon radish and 1 cup julienned carrot to the vinegar mixture, tossing to coat thoroughly. Let sit for at least 20 minutes.
3. Step 3: Meanwhile, slice the 14 oz block of firm tofu into 8 even slabs and pat dry with paper towels.
4. Step 4: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat until hot but not smoking.
5. Step 5: Add the tofu slabs and pan-fry for 4-5 minutes on each side until golden brown and crisp at the edges.
6. Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp granulated sugar to make the glaze.
7. Step 7: Pour the soy glaze over the tofu in the pan and cook for 1-2 minutes, spooning the sauce over the tofu until it thickens and coats each slab.
8. Step 8: Serve the glazed tofu with a generous side of pickled daikon and carrot slaw, garnished with 1 tsp toasted sesame seeds and 2 tbsp chopped fresh cilantro if desired.