Spicy Grilled Tofu and Roasted Carrots

I'm very pleasantly surprised by how well this grilled tofu came out. I experimented a bit last night coming up with this marinade and it was very tasty. This was my first attempt at grilling tofu and it was definitely a success.

I served the tofu with brown rice, roasted green beans, and roasted baby carrots. Here are the recipes for the grilled tofu and the roasted carrots:

Spicy Grilled Tofu

14 ounce package of extra firm tofu

3 scallions, white part only, thickly sliced

4 cloves garlic

3/4 cup less sodium soy sauce

1 1/2 tablespoons Sriracha Hot Chili Sauce

2 tablespoons dark brown sugar

1 tablespoon toasted sesame seeds

1/4 teaspoon freshly ground pepper

Drain the tofu. Slice crosswise into 8 slices. Let the tofu slices drain on paper towels.

Meanwhile, put the sliced scallions and garlic cloves in a food processor and process until very finely chopped. Whisk together the scallions, garlic, soy sauce, and remaining ingredients. Pour out 1/2 cup to use as a sauce.

Arrange the tofu slices in a single layer in a dish and pour the remaining marinade over the tofu slices. Cover dish and marinate overnight.

Discard the marinade. Brush grill rack with oil and grill over medium-high heat for 3-4 minutes per side. Makes 4 servings.

Roasted Carrots

1 pound baby carrots

2 tablespoons olive oil

coarsely ground sea salt

freshly ground black pepper

Arrange carrots on a rimmed baking sheet. Drizzle olive oil over carrots and sprinkle with sea salt and black pepper. Toss to evenly coat the carrots with the oil, salt, and pepper. (I generally use my hands) Bake at 400 degrees for about 35 minutes, using tongs to toss the carrots after 20 minutes. Makes about 4 servings.