Soy-Glazed Tofu with Steamed Vegetables
Tofu cubes glazed in a savory-sweet soy mixture, served over steamed vegetables for a quick, balanced meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs pressed and cubed tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, pressed and cubed tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tsp sesame oil
- 2 cups, florets broccoli
- 1, sliced bell peppers
- 2, sliced carrots
- 1 tbsp sesame seeds
Instructions
- Step 1: Whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 1/2 teaspoon sesame oil in a small bowl to create the glaze.
- Step 2: Heat a non-stick skillet over medium-high heat. Add 14 ounces pressed and cubed tofu and cook for 5 minutes per side until golden brown, then set aside.
- Step 3: Add 2 cups broccoli florets, 1 sliced bell pepper, and 2 sliced carrots to the skillet. Cover and steam for 5 minutes, adding 2 tablespoons water if vegetables are dry, until crisp-tender.
- Step 4: Return tofu to skillet with vegetables. Pour glaze over top and toss gently to coat. Cook uncovered for 2 minutes until glaze thickens slightly, then sprinkle with 1 tablespoon sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Glazed Tofu with Steamed Vegetables 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 Soy-Glazed Tofu with Steamed Vegetables?
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 pressed and cubed tofu from drying out.
Can I substitute ingredients in Soy-Glazed Tofu with Steamed Vegetables?
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 Soy-Glazed Tofu with Steamed Vegetables 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.
Is Soy-Glazed Tofu with Steamed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
