Carrot-Tofu Dish

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  pieces baked tofu, 2 3x5 inch rectangles of
• 2  tablespoons rice vinegar
• 2  teaspoons  sucanat
• 2  teaspoons sake
• 2  teaspoons reduced sodium soy sauce
• 1  teaspoon salt
• 1  tablespoon canola oil or 1  tablespoon  rice bran oil
• 5  medium carrots, matchsticked
• 1⁄3 cup  white sesame seeds, toasted and ground
• 2  teaspoons  toasted sesame oil

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.