Caramelized Ginger Carrots with Peppers and Crispy Tofu

For the Tofu

Ingredients

-1 block (12 to 15 ounces) organic extra-firm tofu

-1 tablespoon extra-virgin olive oil

-1 tablespoon tamari or soy sauce

-1 tablespoon cornstarch or arrowroot starch

Method

• Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking

• To prepare the tofu: Drain the tofu, cover with a dishcloth and press out as much of the water as possible. 

• Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.

• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain a second time. Let the tofu rest for at least 10-30 minutes.

• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.

• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.

For the Carrots

Ingredients

-2 bunches tri color or regular carrots, trimmed and peeled (leave whole)

-2 tbl extra virgin olive oil

-2 tsp sesame oil

-2 tbl honey

-1 tbl soy sauce

-2 tbl sesame seeds, tossed in a dry pan over a medium heat until golden

-salt and pepper

Method

• Preheat the oven to 450 degrees F. Place baking sheet in the oven to heat.

• Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in a small bowl and pour over the carrots. Sprinkle with salt and pepper. Roast the carrots until they start to blister, 10-15 minutes.

• Mix the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds  

• Serve over rice with tofu and scallions sliced on the diagonal

Wine Pairings

The best wines for most Asian dishes are high in acidity. Crisp, clean, high acid wines have a kind of refreshing vibrancy that’s a great counterpoint to the flavors. Sauvignon Blanc, with its penetrating acidity and clean tastes, is a good match. So is unoaked Pinot Gris, Spanish Albarinos, and sparkling wines from just about anywhere.

Acidity, bubbles, fruitiness, earthiness, and low tannins will all create balance and enhance the food.