Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a recipe from a book I am reading on Japanese Cuisine. I'm interested in the nutritional contents so I decided to post it. The recipe calls for granulated sugar but I have replaced that with sucanat - a natural sweetener. The recipe also calls for usu-age tofu which is deep fat fried tofu however, I am substituting baked tofu to avoid the extra oil. If you do use the usu-age tofu, be sure to blanch each slice twice and squeeze out the extra moisture when finished. Usu-age tofu is available in most Asian markets and is often called Abura-age tofu.

Ingredients Nutrition

Directions

  1. If using baked tofu skip to slicing instructions. If using usu-age tofu - bring a small saucepan of water to a boil. Add tofu and gently simmer over medium heat, turning occasionally, for 1 minute; drain to remove excess oil. Cut tofu diagonally in half and slice each half into thin strips.
  2. Combine the vinegar, sucanat, sake, soy sauce, and salt in a small bowl. Stir until the sugar has dissolved.
  3. Heat the oil in a large skillet over high heat. Add carrots and tofu strips and sauté until the carrots are crisp-tender, about 3 minutes. Reduce heat to medium-low and add the soy mixture. Cook carrots and tofu for 2 more minutes, or until tender. Turn off heat, stir in the sesame seeds, and drizzle with toasted sesame oil.
  4. Transfer to small serving dish.

Reviews

(1)
Most Helpful

This must be a recipe from Naomi Moriyama's book! I'm reading it right now and I love it. I like the substitutions you made a lot and they make the recipe healthier! Thanks for sharing it!

GenevaVan May 17, 2013

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