Soy-Glazed Tofu and Carrots

Well, as much as he tried, he finally had to eat the tofu dish tonight.  The comments I got on the dish were, “the carrots don’t taste like cooked carrots” and “pretty good for tofu.”  The first comment is a comparison to his mother’s cooking.  You’d think that after being married for 47 years, he might get the idea that my cooking is not as bad as mama used to make.   This dish serves four and is from Martha’s Everyday Food Light. 

Ingredients:

2 T vegetable oil

3 T soy sauce

1 t coarse salt

1 ½ # carrots, cut into 2” lengths (thick pieces halved lengthwise)

2 packages (12-14 oz. each) extra-firm tofu, drained, each block cut into 16 equal pieces.

4 scallions

2 T rice vinegar (unseasoned)

1 t toasted sesame oil

Directions:

1.      Heat broiler, with rack 4” from heat.  In a large bowl, whisk together vegetable oil, soy sauce, and salt.  Add carrots; toss to coat. 

2.      Wish a slotted spoon, transfer carrots to a rimmed baking sheet.  Push carrots to one side.  Reserve bowl with marinade.

3.      A few pieces at a time add tofu to marinade in bowl; turn gently to coat, then transfer to sheet, arranging in a single layer.  Reserve bowl with marinade.

4.      Broil until carrots and tofu are browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 20-25 minutes.

5.      While the tofu and carrots are cooking add the rice vinegar, scallions, and sesame oil to the marinade in the bowl. 

6.      Transfer tofu and carrots to reserved bowl with marinade, rice vinegar and sesame oil.  Add scallions along with vinegar and sesame oil to taste; toss gently to combine.