This entry was posted on Tuesday, May 20th, 2008 at 11:38 am and is filed under Soy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
This dish is similar to a stir-fry but it’s cooked in the broiler not on the stove.
- 2 Tbsp Vegetable Oil
- 3 Tbsp Soy Sauce
- Coarse salt
- 1 1/2 pounds carrots (8 or 9 medium sized, cut into 2″ lengths, thick pieces halved)
- 24 to 28 oz of extra-firm tofu (2 blocks) cut each block into small pieces. (Should make about 30 to 34 pieces)
- 4 Scallions, thinly sliced
- 2 Tbsp Rice Vinegar
- 2 tsp Toasted Sesame Oil
1. Heat broiler. Set rack so that the top of the broiler pan is 4 inches from the heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots, toss to coat.
2. Use a slotted spoon to transfer the carrots to one side of the broiler pan. (Keep bowl of marinade, need throughout)
3. Working with a few pieces at a time, add tofu to marinade, turn gently to coat, then transfer to pan.
4. Broil until carrots are tender and tofu is browned. Turn tofu halfway through cooking time and toss carrots occasionally (more frequently toward end of cooking time). 30 to 35 minutes.
5. Transfer tofu and carrots to the bowl with marinade. Add scallions, vinegar and sesame oil. Toss gently to combine.
This makes a delightful dish. About 45 minutes total preparation time. Serves 4.
I use this recipe from Issue #19 (Jan-Feb 2005) of Everyday Food.