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.
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
How to Make It
Cover arame with water; let stand 15 minutes. Drain.
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 or until thoroughly heated. Serve with rice. Sprinkle with sesame seeds.
Note: Seaweed is sold at health-food stores and Asian supermarkets.