vegan & gluten-free recipe: maple-citrus-soy glazed tofu with baby carrots and wild mushrooms

I could drink this marinade. I’m going to give you a great cooking method for the tofu, carrots and mushrooms (broiling them all – don’t be scared), but really the star here is this marinade. Put it on anything, it’ll be great.

A word about this broiling business: broiling your veggies and tofu will give them lovely crispy bits and a nice, deep color, but it also means you have to watch them closely for 30 or 40 minutes, which may not be fun, or even possible, for you. If that’s the case, just roast everything instead (at 425 degrees F) and it’ll still be great.

maple-citrus-soy glazed tofu with baby carrots and wild mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
for the marinade
  • ¼ c neutral oil
  • ¼ c soy sauce (use GF tamari to keep it GF)
  • ¼ c fresh squeezed orange juice (I used one small orange and one small tangerine)
  • 4 cloves garlic, crushed
  • 2 T maple syrup
  • 3 T rice vinegar
  • 2 T toasted sesame oil
  • 5 green onions, chopped fine
for the tofu and veggies
  • 2 lbs of tofu, drained and pressed and sliced into 1″ slabs
  • 1 lb baby carrots
  • 1 lb assorted mushrooms (I like baby bellas and shiitakes, personally)
Instructions
  1. Get your tofu ready and your veggies all washed and cut (I just sliced the mushrooms in half and left the baby carrots whole).
  2. Turn your broiler on low and move your oven rack about 6″ below it.
  3. Line a large, rimmed baking sheet with foil (if you like to do that sort of thing, I don’t mind destroying my pans).
  4. In a large bowl, mix the oil, soy sauce, orange juice, and garlic and then toss the mushrooms gently.
  5. Remove the mushrooms with a slotted spoon and place them on the baking sheet.
  6. Broil them for about 10 minutes, tossing as needed and watching them carefully so they don’t burn!
  7. Remove the pan, place the mushrooms in a bowl and put them aside for now.
  8. Toss the tofu and carrots in the remaining marinade and then remove them with the slotted spoon and put them on the pan.
  9. Broil them, tossing and turning periodically, for about 30 minutes, until everything is golden and your tofu has crispy edges.
  10. Place the tofu, carrots, and mushrooms back in your big bowl (with any remaining marinade) and then add in the maple syrup, rice vinegar, toasted sesame oil, and green onions.
  11. Toss everything very well, but gently, and then serve it all on a platter.

asian_tofu2

 

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2 Comments

  1. Katie

    Trying our hand at this tonight with a few variations due to limited ingredient options here at the house. I can’t wait to tell you how it turns out!

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