My Soy Glazed Tofu with Rice and Peas is a simple dish that takes a simple block of tofu and turns it into something special. Get the recipe below.
This Soy Glazed Tofu recipe is a plant based update to an old salmon recipe that used to appear on the blog. It takes a simple soy sauce based glaze and transforms humble tofu into something delicious
The glaze is hot and spicy yet sweet at the same time, and the steamed rice and peas bring lightness to the dish to balance it out. I also recommend serving this with my Soy and Ginger Carrot Salad which complements the tofu perfectly.
This recipe packs a punch with the heat from the chilli and the zing of the lime. For those of you who have resolved to cook more exciting things from scratch this year, this will certainly jazz up a normal weekday meal.
Jump to:
Ingredients
Before we dig into the cooking method let’s take a look at the ingredients. For this recipe you’re going to need:
- A block of firm tofu
- Soy sauce
- Brown sugar
- Lime juice
- Ginger
- Garlic
- Red Chilli
- Rice
- Peas
- Spring onions
- Coriander
It may feel like quite a long list but each ingredient brings something special to the dish.
Step-by-step instructions
You can get my Soy Glazed Tofu with Rice and Peas on your plates in just 30 minutes with these 6 simple steps:
- Step 1: Whisk together the ingredients for the glaze in a small bowl.
- Step 2: add the tofu to the pan and pan fry on both sides over a high heat for 5 minutes just to get some colour on to the tofu.
- Step 3: Spoon the glaze over the tofu and simmer in the pan until the sauce starts to thicken.
- Step 4: While the tofu cooks, add the rice to the pan and bring to a boil, cook according to the packets instructions.
- Step 5: Add the peas to the rice in the last few minutes of cooking until just cooked through.
- Step 6: Once the tofu is glazed and the rice and peas are cooked through, serve with the spring onions and coriander.
Substitutions
Don’t have everything to hand? Don’t worry, there are a few swaps you can make without spoiling the overall dish:
- Tofu: tempeh is a great alternative to tofu as it’s packed full of protein and takes on flavours really well
- Soy sauce: coconut aminos or tamari are a great swap for soy sauce
- Brown sugar: maple syrup will work well in place of brown sugar
- Lime: lemon and orange are also great citrus fruits to use for the glaze
- Aromatics: fresh ginger, garlic and red chilli can all be replaced by their store cupboard versions. Ground ginger, garlic granules and red chilli powder will all work here
Variations
There are a couple of ways you can tweak this recipe to keep things interesting:
- Serve with noodles instead of rice
- Leave out the chilli for a milder flavour
- Add some roasted peanuts or cashews for some extra crunch
Equipment
You don’t need any fancy kitchen equipment for this recipe. Just make sure you’ve got the following before you begin to cook:
- Knife
- Chopping board
- Mixing bowl
- Sauce whisk
- Large frying pan
- Sauce pan
Storage
This isn’t a recipe I recommend making ahead of time and storing. It’s best served fresh.
Top tip
To help the tofu absorb the flavours of the glaze, press the tofu first so you get rid of any excess water.
The recipe
Soy Glazed Tofu with Rice and Peas
Soy Glazed Tofu with Rice and Peas is an Asian inspired dish that is simple to make. Why not add it to your meal plan this week.
Equipment
-
1 knife
-
1 chopping board
-
1 bowl
-
1 sauce whisk
-
1 Frying pan
-
1 sauce pan
Ingredients
For the glaze
- 4 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red chilli
- 1 lime juice only
- 1 inch root ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 250 g firm tofu cut into thick slices
For the rice
- 150 g rice
- 75 grams peas fresh or frozen
For the garnish
- 4 spring onions thinly sliced
- 1 handful coriander roughly chopped
Instructions
-
Pour the soy sauce, sugar and lime juice into a small bowl and add the chopped chilli, ginger and garlic. Give it a good stir and put to one side for later.
-
Heat the sesame oil in a pan and add the sliced tofu. Cook on high on both sides for 5 minutes until becoming golden and crisp.
-
While the tofu is cooking, place the peas and rice into a pan of boiling water. Bring the water to the boil and then cover and allow the rice to soak up the water.
-
Add the glaze to the pan with the tofu and spoon over the top to coat it well. Reduce the heat and simmer while the rice cooks coating the tofu with the glaze as it thickens.
-
Add the peas to the rice in the last few minutes of cooking to heat the peas through.
-
Finally, serve the glazed tofu on top of the rice and peas and sprinkle with the sliced spring onions and coriander leaves.
Nutrition
Calories: 549.87kcalCarbohydrates: 85.08gProtein: 23.69gFat: 13.44gSaturated Fat: 1.82gPolyunsaturated Fat: 6.62gMonounsaturated Fat: 4.48gSodium: 2031.69mgPotassium: 471.89mgFiber: 6.5gSugar: 11.44gVitamin A: 892.34IUVitamin C: 63.24mgCalcium: 237.62mgIron: 4.44mg
More tofu recipes
Leave a Reply