My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls – erk! But the kids – and my husband, har – love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you’re cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry – remind me to turn on the lights before I take pics of dinner! oops) photos below, you’ll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.
300g firm or hard tofu, cubed (small, 1cm) or crumbled
1 tablespoon cooking oil (optional)
400g carrots (or more!), grated or julienned
1/4 cup Japanese soy sauce or tamari
1/4 cup white sesame seeds
2 tsp toasted sesame oil
If necessary, squeeze excess water from tofu, or press between tea-towels.
Heat the cooking oil in a wok or pan and saute the carrots over medium heat until tender. (Saute in a little water if you prefer!)
Add the tofu and continue to cook until the tofu is warmed through and the water has evaporated from the pan.
Add the soy sauce and sesame seeds, and saute for about a minute more, max.
Remove pan from heat and stir through sesame oil.
Serve warm over rice, or allow to cool and serve as a side salad. It’s quite nice to serve chilled in summer! Best eaten with chopsticks… if you’ve unpacked them since you moved… um.
Leftovers for dinner tonight!