Soy-Glazed Tofu and Carrots

• 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

1. Heat broiler, with rack 4 inches from heat.
2. In a large bowl, whisk together vegetable oil, soy sauce, and salt.
3. Add carrots; toss to coat.
4. With a slotted spoon, transfer carrots (reserving bowl with marinade) to a rimmed baking sheet.
5. Push carrots to one side.
6. 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.
7. Reserve bowl with marinade.
8. 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.
9. Transfer tofu and carrots to reserved bowl with marinade.
10. Add scallions along with vinegar and sesame oil to taste; toss gently to combine, and serve.
11. (Per Serving)
12. Calories: 340
13. Fat: 20.5g (0.9g Saturated Fat)
14. Protein: 22.3g
15. Carbohydrates: 23.9g
16. Fiber: 6.2g

vegetable oil, soy sauce, coarse salt, carrots, extrafirm tofu, scallions, rice vinegar, sesame oil

Taken from www.epicurious.com/recipes/food/views/soy-glazed-tofu-and-carrots-387522 (may not work)