Carrot-Tofu Dish
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 piece baked tofu, 2 3x5 inch rectangles of
- 29.58 ml rice vinegar
- 9.85 ml sucanat
- 9.85 ml sake
- 9.85 ml reduced sodium soy sauce
- 4.92 ml salt
- 14.79 ml canola oil or 14.79 ml rice bran oil
- 5 medium carrots, matchsticked
- 78.78 ml white sesame seeds, toasted and ground
- 9.85 ml toasted sesame oil
directions
- 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.
- Combine the vinegar, sucanat, sake, soy sauce, and salt in a small bowl. Stir until the sugar has dissolved.
- 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.
- Transfer to small serving dish.
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RECIPE SUBMITTED BY
I've lived in Seattle for the last 6 years, 4 of which I was a student at the University of Washington. I've worked at Amazon.com since practically the day I graduated and am in my 3rd position here. My job is fun and challenging however, I will admit that whenever I need a brain break my fingers always find there way to recipezaar.com. I love to cook (needless to say), run, read, hang out with my friends, and anything that involves being outside on a sunny day. I have a definite passion for nutrition. I think that having a working knowledge of how your body uses food (and which foods are best) is one of the most powerful things in life. I plan on being here for a long time and need a healthy body to do it!