FLAVOR BOOSTER The carrots and tofu are both briefly marinated in a soy sauce mixture before being broiled. Scallions, rice vinegar, and toasted sesame oil lend other Asian elements. Be sure to use extra-firm tofu, as it will hold up better than other types of tofu.

　　

Ingredients

serves 4

　　2 tablespoons vegetable oil, such as safflower

　　3 tablespoons soy sauce

　　1 teaspoon 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

　　4 scallions, trimmed and thinly sliced

　　1 to 2 tablespoons rice vinegar (unseasoned)

　　1 to 2 teaspoons toasted sesame oil

　　

Step 1

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

　　

Step 2

With a slotted spoon, transfer carrots (reserving bowl with marinade) to a rimmed baking sheet. Push carrots to one side.

　　

Step 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.

　　

Step 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 to 25 minutes.

　　

Step 5

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

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 340

　　

Step 8

Fat: 20.5g (0.9g Saturated Fat)

　　

Step 9

Protein: 22.3g

　　

Step 10

Carbohydrates: 23.9g

　　

Step 11

Fiber: 6.2g

　　Everyday Food: Light