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Sautéed Carrots with Seaweed, Ginger and Tofu

June 1, 2009

Sautéed Carrots with Seaweed, Ginger and Tofu

1 cup dried arame or other shredded seaweed (1 ounce)
1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch slices
1 tablespoon dark sesame oil, divided
1 1/2 cups julienne-cut carrot (1 pound)
1/3 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
1/4 teaspoon salt
2 tablespoons soy sauce
2 cups boil-in-a-bag brown rice (I used wild rice already prepared for a previous meal)
1 tablespoon sesame seeds, roasted

Cook rice according to package directions. Cover arame with water; let stand 15 minutes; drain. Drain tofu and cut into 1/2-inch slices. Slice green onions. Peel and mince ginger. Toast sesame seeds in a dry skillet for several minutes.

Brush tofu slices with 1 teaspoon oil. Heat a large nonstick skillet over medium-high heat. Add tofu, and cook until liquid from tofu is evaporated (3 minutes). Remove tofu from pan. Cool and cut into 1/4-inch pieces, and set aside.

Heat 2 teaspoons oil in pan over medium-high heat. Add carrot, onions and ginger; cook 4 minutes or until carrot is golden brown, stirring frequently. Stir in arame and salt; cook 3 minutes or until arame is tender. Stir in tofu and soy sauce; cook for 5 minutes. Serve with rice and sprinkle with sesame seeds.

I served this with the Bust-a-Meal Sugar Snap Pea Barley Salad. That one was a hit with James, Abe and me, but not Sam. It’s a acquired taste, I believe, to enjoy raw snap peas, raw red onion in a cold barley salad (which, with parsley, lemon juice, olive oil and s&p to taste was the recipe.)

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