Photo: Randy Mayor
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.

How to Make It

Step 1

Cover arame with water; let stand 15 minutes. Drain.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

curatrix's Review

February 18, 2012
Strange, definitely a bit of a seventies hippie flashback sort of dish, but oddly delicious if you're in the mood for love beads & hemp macrame. Pump up the ginger - makes all the difference.

berkeley172's Review

January 17, 2009