Crispy Curried Tofu and Carrots 

Preparation

1. Step 1

   Arrange racks in the upper and lower thirds of the oven. Heat to 425 degrees. Grab two rimmed sheet pans and line one with parchment paper. 

2. Step 2

   Slice the tofu into four slabs, then place on top of a few paper towels or a dish towel. Cover the tofu with a few paper towels or a dish towel and weigh down with a heavy cookbook. Set aside to press while you prep the carrots, or for up to 10 minutes. 

3. Step 3

   Prep the carrots: If the carrots are medium-width, slice in half lengthwise; if fat, slice lengthwise into quarters; if skinny, leave whole. Cut the carrots crosswise into 2-inch pieces at a sharp angle. In a large bowl, toss the carrots and onion wedges with 1½ tablespoons olive oil (a drizzle more if using the larger amount of carrots). Season with ¾ to 1 teaspoon salt and black pepper to taste.

4. Step 4

   Transfer the carrots and onions to the unlined pan and spread out. 

5. Step 5

   Crumble the pressed tofu into small pieces, about the size of a large blueberry. Add to the large bowl and use your hands or a silicone spatula to gently toss with the remaining 1½ tablespoons oil, the potato starch, curry powder, ¾ teaspoon kosher salt and pepper to taste until well coated. Don't worry if small pieces of tofu break off, as these pieces bake up extra crunchy. Spread the tofu out on the lined pan without touching. 

6. Step 6

   Roast the tofu on the upper oven rack and the carrots on the lower one for 15 minutes. Remove both pans from the oven and toss the vegetables and tofu around. Roast until the carrots are tender and browned in spots, the onions are soft and browned and the tofu is golden and crisp, about 15 minutes more. 

7. Step 7

   While everything roasts, make the yogurt sauce: Finely grate the garlic and ginger into a medium bowl. Whisk in the yogurt, lemon juice, garam masala, ½ teaspoon salt and black pepper to taste. Taste, adding more lemon juice, salt or garam masala as desired (see Tip). 

8. Step 8

   Divide cooked rice among bowls. Top with the roasted carrots, onions and tofu. Spoon the yogurt sauce on top and top with the sliced chile and cilantro. Squeeze a bit of lemon juice on top before serving.