ROASTED TOFU AND CARROTS WITH SESAME VINAIGRETTE
Roasted carrots and tofu, bathed in a tangy, toasted sesame vinaigrette and finished with bright herbs, make a lovely, healthful topping for a salad, grain bowl, rice or noodles. If you need something a little more substantial, just top this dish with a fried egg.
Leftovers work well in the lunchbox as a tofu-carrot side dish, which can be served chilled, at room temperature or reheated.
While the carrots and tofu should finish roasting at about the same time, we like to roast the carrots and tofu on opposite sides of the baking sheet just to give ourselves the option of pulling out one item while leaving the other to finish roasting. If you like a bit more color or char, you can broil them for a few minutes to finish.
We like to garnish this dish with lemon wedges, thinly sliced chiles and quickly pickled shallots. Simply slice the shallots into thin rings, sprinkle with salt and several tablespoons of red wine vinegar, and let sit for a few minutes.
Roasted Tofu and Carrots with Sesame Vinaigrette
Serves 4as part of a grain bowl.
INGREDIENTS
12- to 14-ounce package extra firm tofu 6 medium-large carrots
Salt, pepper
2tablespoons toasted sesame seeds Handful of herbs such as mint, parsley and/or cilantro, roughly chopped
Sesame vinaigrette:
¼ cup olive oil
2tablespoons soy sauce 2tablespoons toasted sesame oil
2 tablespoons rice vinegar
Pinch chile flakes
Optional garnishes: lemon wedges, thinly sliced chile pepper, quick-pickled shallots
DIRECTIONS
Line a plate with several layers of paper towels. Place the tofu on top of the paper towels, then place another plate on top of the tofu and weigh it down with a heavy can. Press the tofu for half an hour, while you heat the oven, prep the carrots and make the vinaigrette.
Heat your oven to 400degrees. Line a baking tray with parchment paper.
Slice the carrots diagonally into 1-inch thick slices; if the carrots are large, cut them in half lengthwise before slicing.
Combine all the ingredients for the sesame vinaigrette. Taste and adjust seasoning. Pour off the liquid that has collected around the tofu and pat the tofu dry with paper towels.
Slice into sticks about the same size as the carrots: ½-inch wide by ½-inch high and 1½ inches long.
Drizzle the prepared baking tray with oil. Place the carrot slices on one side of the pan and the tofu on the other. Drizzle with more oil and season with salt and pepper. Bake for about 30 to 35minutes, until the carrots are tender and starting to brown and the tofu is golden. Gently toss the carrots and tofu every 15to 20minutes to help them cook evenly.
Toss tofu and carrots with the sesame vinaigrette and garnish with toasted sesame seeds. Top with chopped herbs just before serving.