Yummy Quickie: Soy-glazed Tofu and Carrots
It is rare that either one of us posts what we perceive to be a “cooking light/healthy” recipe. Instead, we usually believe in full-fat, full-on food eaten in moderation (though sometimes in excess). Perhaps, that is why when we first got started writing this blog, a dress company offered that we do a “plus-size” dress giveaway. I am seldom offended by comments about my looks or weight, but the suggestion of doing that particular giveaway, got us both just a little bit “annoyed/amused”. Just because we like to cook and feed our children well, enjoy food and food adventures and eat three meals a day, implies that we must be over-weight? Lousy assumption by lame dress company about us and people who read our blog. At the end of the day, it’s something to laugh about and a story we often tell others.
This recipe is from “Everyday Food – Light” from the kitchens of Martha Stewart Living. It is a compilation of the quickest and easiest recipes, all under 500 calories. I am still trying to figure out why I borrowed it from the library, but there seem to be a good many recipes in that seem to have caught my attention. Not to worry, I am not “going low-fat” on you guys. However, rest assured, if I find any “healthy” recipe good, it is because it is really tasty and not because it is made with “compromised” (read: “low/non-fat”) ingredients.
Soy Glazed Tofu and Carrots from Everyday Food Light
This dish is similar to a stir-fry but it’s cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed. If you line to baking tray with foil it reduces the amount of clean-up.
- 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
- Heat broiler. If using a broiler proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 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 (or pan). 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), 30 to 35 minutes.
- Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.