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Sautéed Carrots with Seaweed, Ginger, and Tofu

Photo: Randy Mayor
Yield 4 servings (serving size: 1 cup tofu mixture and 1 cup rice)
I first made this dish in 1970 and still cook it with pleasure today. The deep-black color and unique flavor of arame seaweed makes it an attractive accent for carrots and spicy fresh ginger. Adding the tofu and serving it with brown rice makes a complete meal. You can substitute other varieties of shredded seaweed for the arame; each will have its own distinct taste.

Ingredients

  • 1 cup dried arame or other shredded seaweed (1 ounce)
  • 1 pound firm or extra-firm tofu, drained 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 low-sodium soy sauce
  • 4 cups hot cooked long-grain brown rice
  • 1 tablespoon sesame seeds, toasted

Nutrition Information

  • calories 393
  • caloriesfromfat 27 %
  • fat 11.8 g
  • satfat 1.8 g
  • monofat 3.6 g
  • polyfat 5.6 g
  • protein 17.3 g
  • carbohydrate 53 g
  • fiber 8.9 g
  • cholesterol 0.0 mg
  • iron 8.7 mg
  • sodium 877 mg
  • calcium 232 mg

How to Make It

  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. 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.

  3. 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 or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds.

  4. Note: Seaweed is sold at health-food stores and Asian supermarkets.