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10 Minute Glazed Tofu

I love how so many of you have come to to rely on this baked tofu recipe I published a few years back as a standby in your weekly meal plans. After all these years of sharing here, I still enjoy hearing how some of my recipes have made planning meals easier, and how many folks now rely on these Tofu Triangles specifically as a reliable and trusted family favourite. Well, hopefully we have a new one on our hands with this new recipe, if life around our house is any indication! We make this tofu easily once or twice a week these days. It's especially interesting to me now because as I write this, I'm currently in a period of low mealtime inspiration, as the spare corners of my life seem to be filled up with other business at the minute. Basically, I've been pretty distracted lately!  

In fact, the family and I just had a meeting last night to talk about how we can better support each other during the mealtime period when we are all home together. Whether it's shopping, planning, prep or clean-up, there are certain things that will help make time in the kitchen more enjoyable ~ and with three adults all sharing space together ~ it's a new era for us of co-existing in our space together while honouring each person's individual preferences. My youngest is still at home, but at 19 and in her first year at UBC, things are not the same as when she was 10 and relied on me or her dad to make dinner for her. We still eat together at home more nights than we don't, but it's definitely less structured in our household than it's ever been. It's nice in a way but also creates an environment where new rules must be written, in an effort to keep these rituals protected and our time together sacred, intentional and in a bit of a flow. 

This tofu recipe is easy. It's the quickest thing to make when you are low on time, and takes 10 minutes from start to finish. Keep a few basic ingredients on hand and you'll never be stuck without a dinner option. If you've missed the window to turn the oven on because you are working on another project ~ this happens to me a lot these days ~ or you are just too hungry to wait much longer, this is the tofu cooking method for you. I'm including the dressing recipe I enjoyed here too because it's too good not to share right away. If you're a cilantro lover, you'll love this one.

Happy Pisces season everyone, time to honour the creative in all of us. March holds some of the sweetest astrology we've seen since before the pandemic, and I am excited to turn a new corner into more creative time, whether in the kitchen, at work, or on the page. Love to all! x

10 Minute Glazed Tofu

1 400g block firm Tofu 
2 tbsp neutral cooking oil 
2 tbsp soy sauce 
2 tbsp coconut sugar 
2 tbsp rice wine vinegar 

Chop the firm tofu into cubes and set aside while you gather the rest of the ingredients. A good wok is key to cooking the tofu just right here, and if you have one with a lid, even better. Saving that, a frying pan with a lid will also work well. Heat the pan over high heat for a minute or two, then add the cooking oil ~ avocado, olive, or Grapeseed are all good choices. 

Add the cubed tofu and soy sauce to the hot pan at the same time and stir gently to coat the tofu in the soy sauce. Cover and turn the heat down to medium high. Set the timer for 7 minutes and cook, covered, stirring 3-4 times during the process to encourage even cooking of the tofu cubes. Add the coconut sugar and rice wine vinegar and stir well to dissolve the sugar. Cover and cook for 2-3 minutes more, until the tofu cubes are shiny and the liquid has all evaporated. I like to cover the mixture with the lid after adding the coconut sugar and vinegar to allow the heat to quickly dissolve the sugar. After that I remove the lid to let the liquid evaporate during the final few minutes of cooking. 

Serve with anything your heart desires. This tofu is also delicious cold, with peanut sauce, and delicious with roasted or raw veggies and brown rice too. Try it with this zippy new dressing! It's delicious! x

Miso Cilantro Dressing 

1/2 cup olive oil 
1/3 cup rice wine vinegar 
3 tbsp honey or maple syrup (for a vegan option)
A generous handful fresh cilantro leaves 
3 tbsp light Miso paste 

Add all ingredients to a blender and blend until smooth and creamy. Transfer to a clean jar and store in the fridge until ready to use. 


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