Glazed Tofu & Carrots

This is one of those simple, healthy dinners that comes together in about 30 minutes but tastes like something you'd order from a good Asian bistro. The sweet-savory glaze lets the caramelized tofu and naturally sweet carrots shine without overpowering them.

Serves: 2-3

• 1 (14-ounce) block organic firm tofu
• 4 medium carrots, peeled and cut into matchsticks
• 2 tablespoons coconut aminos
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 2 green onions, sliced (white and green parts separated)
• ½ teaspoon onion powder
• Salt and freshly cracked black pepper
• 1 tablespoon avocado or olive oil
• Optional: ½ teaspoon sesame seeds for garnish

1. Prepare the tofu
   • Press the tofu for 20–30 minutes to remove excess moisture.
   • Cut into 1-inch cubes.
   • Pat very dry and season lightly with salt, pepper, and the onion powder.
2. Cook the tofu
   • Heat the avocado oil in a large nonstick or cast-iron skillet over medium-high heat.
   • Add the tofu in a single layer.
   • Cook 10–12 minutes, turning occasionally, until all sides are golden brown and crisp.
   • Transfer to a plate.
3. Cook the carrots
   • In the same skillet, add the carrots.
   • Cook for about 8–10 minutes, stirring occasionally, until they're tender with lightly caramelized edges. Add a tablespoon of water if the pan becomes too dry.
4. Make the glaze
   • Stir together:
     • 2 tablespoons coconut aminos
     • 1 teaspoon honey
     • 1 teaspoon sesame oil
5. Finish the dish
   • Return the tofu to the skillet.
   • Add the white parts of the scallions.
   • Pour in the glaze and toss everything together for 1–2 minutes until the tofu and carrots are evenly coated and the sauce becomes glossy.
6. Serve
   • Sprinkle with the green parts of the scallions and sesame seeds, if using.
   • Serve over steamed jasmine rice, brown rice, or quinoa.

Tips

• Pressing the tofu well is the key to getting those crisp golden edges.
• Coconut aminos are naturally sweeter than soy sauce, so one teaspoon of honey is plenty.
• If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili crisp before serving.
• For extra flavor, stir in one grated garlic clove during the last minute of cooking the carrots.