Vietnamese-Inspired Caramelized Tofu with Jasmine Rice and Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Golden tofu glazed in a sweet-savory caramel sauce served over fragrant jasmine rice with crisp, tangy pickled vegetables for contrast. This Vietnamese-inspired vegan recipe, ready in about 40 minutes, pairs vegetable oil, brown sugar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 extra-firm tofu, pressed and cubed 1-inch
• 3 tbsp vegetable oil
• 3 tbsp brown sugar
• 2 tbsp soy sauce
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 1/2 cup rice vinegar
• 2 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1/2 cup julienned carrot
• 1/2 cup julienned daikon radish
• 3 cups cooked jasmine rice
• 2 tbsp sliced green onions

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Instructions

1. Step 1: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry for 4-5 minutes per side until golden and crispy.
3. Step 3: Remove tofu and set aside. In the same skillet, add 3 tbsp brown sugar, 2 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens into a caramel sauce, about 3 minutes.
4. Step 4: Return tofu to the skillet and toss gently to coat each piece in the caramel sauce. Cook for 2 more minutes to let flavors meld.
5. Step 5: Combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl until sugar dissolves. Add 1/2 cup julienned carrot and 1/2 cup julienned daikon radish. Let vegetables pickle for at least 15 minutes.
6. Step 6: Serve caramelized tofu over 3 cups cooked jasmine rice, topped with 2 tbsp sliced green onions and a side of pickled vegetables for a balanced meal.