Soy-glazed tofu with crisped rice from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 129) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional rice vinegar for Chinese black vinegar and soy sauce for tamari.

  • AVine on May 03, 2026

    This was very tasty but in the future I’ll make the tofu in the air fryer — more efficient and crispy.

  • anya_sf on June 18, 2025

    I didn't really follow the directions. I doubled the tofu and sauce, spritzing the starch-coated tofu with spray oil and roasting it in the air fryer at 400 F for 15 min (had to do 2 batches; kept warm in the oven). Cooked the sauce on the stove but thickened it with cornstarch slurry. Served over steamed rice, not crisped. My "slaw" contained edamame, carrots, cucumber, and avocado. My family isn't super fond of tofu but enjoyed this.

  • bfurrow on January 21, 2025

    This recipe was tasty. Pretty quick to throw together as well, and only one pan needed, if you use leftover rice. Otherwise, one pan and a rice cooker.

  • Lottabooks on April 28, 2024

    Very good, but lots of steps and pots; try to make whatever you can ahead of time (the rice, cut up the veggies for the slaw, the glaze ingredients). Also took longer as to several of the steps. Recommend doubling the glaze - it didn't seem like enough. I used cucumber, carrots and red bell pepper for the slaw. Serves 3 but could have been 2 servings. Very flavorful dish.

  • EmilyR on October 18, 2023

    Lots of interesting flavors and textures. Despite my slaw looking not the most appetizing (had broccoli to use up) it felt like a reasonably healthy Asian adjacent/inspired meal. Also, the crisped rice was nice… I used ariborio since it had that short grain sticky quality to hold its shape.

  • Skamper on April 15, 2023

    We both liked this. I served it with steamed broc instead of the slaw, using what I had on hand.

  • rhb on March 28, 2023

    Very good with lots of crunchy/chewy textures. I sauteed the vegetables a bit instead of using raw and baked the tofu instead of frying (toss with some soy sauce & avocado oil, dip in cornstarch, bake in oven at 425 f convection for 25 minutes until crispy).

  • tmitra on February 14, 2023

    This is the only tofu recipe I've ever made that tasted *better* than I expected!

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