Japanese Mom's Tofu Stir-Fry

My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 18  ounces tofu, extra firm (must be extra firm, this won't work with "silken" or soft)
• 2  carrots, peeled and shredded
• 3  green onions (1/2 inch slices)
• 1⁄4 cup soy sauce (use more if you like)
• 1  tablespoon sugar
• 1⁄2 tablespoon mirin
• 2 -3  tablespoons  sesame oil (no substitutes!)

Directions

1. Remove tofu from container and drain. In a large bowl, mash the tofu with a potato masher. Place crumbles in a strainer and allow as much excess water to drain out as possible. (This is VERY important! Do not skip this step!).
2. While tofu is draining in strainer, peel and shred carrots and prepare green onions.
3. In a small bowl, combine soy sauce,sugar and mirin.
4. In a large skillet, heat sesame oil. When oil is hot, add carrots and green onions. Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
5. Add soy sauce mixture. Allow to cook until carrots are tender but not over cooked.
6. Serve over cooked rice.