Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil, set aside.
Whisk the soy sauce, vegetable oil and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots, paneer pieces into the soy sauce and salt pepper mixture to coat. Then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
Broil the carrots and tofu until browned on all sides, about 10 minutes total, turning the paneer every 5 minutes to brown on four sides and flipping the carrots after 5 minutes. Remove from the oven.
Add the green onion, vinegar, sesame oil and creamy spread 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.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.