Carrot-Tofu dish

By mona

Naomi Moriyama. Japanese Women Don't Get Old or Fat

Ingredients

• Two 3 x 5-inch rectangles usu-age tofu
• 2 tbsp rice wine vinegar
• 2 tsp sugar
• 2 tsp sake
• 2 tsp shoyu
• 1 tsp salt
• 1 tbsp canola oil
• 6 cups matchsticks of carrot (5 medium carrots)
• 1/2 cu toasted and ground white sesame seeds
• 2 tsp toasted sesame oil

Preparation

Step 1

1. Bring small saucepan of water to a boil. Add usu-age tofu and simmer over medium heart for 1 minute; drain. Cut in half diagonally and slice each half into thin strips.
2.Combine vinegar, sugar, sake, soy, and salt in a small bowl. Sitr until sugar is dissolved.
3. Heat oil in large skillet over high heat. Add carrots and tofu strips and saute until carrots are crisp tender, about 3 minutes. Reduce heat to medium-low and add soy mixture. Cook for 2 more minutes. Turn off heat and stir in sesame seeds and drizzle with sesame oil.