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