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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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