1Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
2Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
3Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
4Add the green onion, rice vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve with steamed rice.
CHOW takes a trip into the heady world of artisanal tofu. Minh Tsai and Dean Ku, cofounders of Hodo Soy Beanery in Oakland, California, lead the way, showing us how tofu, yuba, and nama (or sweet) yuba are made. See our tofu recipes.
How to Roast Tofu
Crispy on the outside, creamy on the inside.
CHOW Tour Portland: Asian Small Plates
Two restaurants with chefs doing their own twists on Asian small plates in Portland: Whiskey Soda Lounge and Departure Restaurant + Lounge.
How to Cook Basic Beans with Steve Sando
Steve Sando, bean impresario behind Rancho Gordo, outlines the steps from beans in a bag to glorious pot o’ beans. Dried beans may not be fresh, per se, but the ones you're using shouldn’t be more than two years old. Soak them first, and then use the soaking water to cook them. A quick, hard boil followed by a long, slow simmer will get them cooked up right. (Click here for Steve's bean-cooking recipe.)