Soy Glazed Carrots and Tofu

Serves 4

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Here's a lovely vegan/vegetarian main dish which uses just a few ingredients.  Be sure to use extra firm tofu as it will hold together better when tossed and broiled.  I didn't think of it until after the photo was taken, but toasted sesame seeds would make a great addition sprinkled over the top.  In the summer, add some zucchini to the mix.  If you're a garlic fan, add a minced clove to the marinade.  All the ingredients can be found at Lost River Market & Deli.

2 tablespoons vegetable oil

3 tablespoons soy sauce

Coarse salt

1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise)

2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total)

4 scallions, thinly sliced

1 to 2 tablespoons rice vinegar

1 to 2 teaspoons toasted sesame oil

1-2 Tablespoons sesame seeds, toasted (optional)

                       

Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat. 

In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.

With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet. 

Push carrots to one side.

Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. 

Reserve bowl with marinade.

Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 8 to 10 minutes.  (Broilers are tricky and can quickly burn the food, so keep a close eye out on your dinner!)

Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.  Sprinkle with toasted sesame seeds, if desired.