Glazed tofu with sautéed vegetable and rice

5 out of 5 based on 1 customer rating
(1 customer review)

A cool thing about tofu is its a bit of blank slate. It is great for absorbing the full flavors of this sweet and slightly tangy glaze, and goes well with a nice base of rice and sauteed vegetables.


  • 1 14 oz package extra firm tofu
  • 2 tablespoon canola oil plus 1 teaspoon
  • 1/4 cup plum sauce
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame seeds
  • 1 cup rice
  • 2 red bell peppers, cut into slices
  • 1 yellow bell pepper, cut into slices
  • 8 oz mushrooms, sliced



  1. Drain the tofu and cut it into 1/2 inch cubes. Place the cubes on a baking tray lined with paper towels. Place 2 layers of paper towels on top of the tofu. Press down to pull some moisture out; set aside.
  2. Prepare the rice according to package instructions.
  3. Combine the plum sauce, garlic, rice vinegar, soy sauce, and dry sherry in a small bowl; set aside.
  4.  Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the tofu and fry until browned on all sides. Add the glaze and cook for about 2 minutes.
  5. Remove from heat and garnish with sesame seeds.
  6. Wipe the skillet clean and add the remaining 1 teaspoon oil over medium heat.  Sauté the peppers, onions and mushrooms until browned. Add salt and pepper to taste.

1 review for Glazed tofu with sautéed vegetable and rice

  1. 5 out of 5


    Kids devoured the tofu! My wife and I enjoyed the clean veggies. It was a fast and fresh summer meal! Thank you!

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