- 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
- 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
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.