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Photo: Randy Mayor Photo by: Photo: Randy Mayor

Sautéed Carrots with Seaweed, Ginger, and Tofu

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.

Cooking Light OCTOBER 1999

  • Yield: 4 servings (serving size: 1 cup tofu mixture and 1 cup rice)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 27%
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 5.6g
  • Protein: 17.3g
  • Carbohydrate: 53g
  • Fiber: 8.9g
  • Cholesterol: 0.0mg
  • Iron: 8.7mg
  • Sodium: 877mg
  • Calcium: 232mg

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Sautéed Carrots with Seaweed, Ginger, and Tofu Recipe