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2 tablespoons vegetable oil
3 tablespoons soy sauce 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 (32 total)
4 scallions, thinly sliced
1 to 2 tablespoons rice vinegar
1 to 2 teaspoons toasted sesame oil2 tablespoons vegetable oil
3 tablespoons soy sauce 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 (32 total)
4 scallions, thinly sliced
1 to 2 tablespoons rice vinegar
1 to 2 teaspoons toasted sesame oil
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 Meg
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