Carrot-Tofu Dish

• 2 pieces baked tofu, 2 3x5 inch rectangles of
• 2 tablespoons rice vinegar
• 2 teaspoons sucanat
• 2 teaspoons sake
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon salt
• 1 tablespoon canola oil or 1 tablespoon rice bran oil
• 5 medium carrots, matchsticked
• 13 cup white sesame seeds, toasted and ground
• 2 teaspoons toasted sesame oil

1. If using baked tofu skip to slicing instructions.
2. If using usu-age tofu - bring a small saucepan of water to a boil.
3. Add tofu and gently simmer over medium heat, turning occasionally, for 1 minute; drain to remove excess oil.
4. Cut tofu diagonally in half and slice each half into thin strips.
5. Combine the vinegar, sucanat, sake, soy sauce, and salt in a small bowl.
6. Stir until the sugar has dissolved.
7. Heat the oil in a large skillet over high heat.
8. Add carrots and tofu strips and saute until the carrots are crisp-tender, about 3 minutes.
9. Reduce heat to medium-low and add the soy mixture.
10. Cook carrots and tofu for 2 more minutes, or until tender.
11. Turn off heat, stir in the sesame seeds, and drizzle with toasted sesame oil.
12. Transfer to small serving dish.

rectangles, rice vinegar, sake, soy sauce, salt, canola oil, carrots, white sesame seeds, sesame oil

Taken from www.food.com/recipe/carrot-tofu-dish-248525 (may not work)