Sautéed Carrots With Seaweed, Ginger, and Tofu |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light. Ingredients:
1 cup dried arame seaweed (seaweed) |
1 lb extra firm tofu, drained and cut into 1/2-inch slices |
1 tablespoon dark sesame oil, divided |
1 1/2 cups julienne-cut carrots (1 pound) |
1/3 cup thinly sliced green onion |
1 tablespoon minced peeled fresh ginger |
1/4 teaspoon salt |
2 tablespoons low sodium soy sauce |
4 cups hot cooked long-grain brown rice |
1 tablespoon sesame seeds, toasted |
Directions:
1. Cover arame with water; let stand 15 minutes. Drain.
2. Brush tofu slices with 1 teaspoon oil. Heat a large nonstick skillet over medium-high heat.
3. 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.
4. 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.
5. Stir in arame and salt; cook 3 minutes or until arame is tender. Stir in tofu and soy sauce. Cook for 5 minutes or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds.
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