Soy-Glazed Tofu and Carrots

04. March 2005 Vegetables + Salads 0

This is one of my mother’s favorite side dishes adapted from Martha Stewart’s Everyday Food.

1 block of extra-firm tofu, drained, cut into 16 equal pieces
half a package of peeled baby carrots
4 scallions, sliced thinly, lengthwise
2 tbsps vegetable oil
3 tbsps soy sauce
2 tbsps rice vinegar
2 tbsps sesame oil

1. In a large bowl, whisk together vegetable oil, soy sauce and salt. Add carrots and toss. Using a slotted spoon, transfer carrots on a baking sheet. Add tofu to the same marinade turning gently to coat. Transfer to baking sheet as well. Save marinade.
2. Broil carrots and tofu, turning tofu and removing carrots after 15 minutes. Cook the tofu for 15 more.
3. Add cooked carrots and tofu in the leftover marinade and toss gently with scallions, sesame oil and vinegar.

Related post/s:
Everyday Food at