Japanese Tofu-Carrot Dish

This recipe comes from the book "Japanese Women Don't Get Old or Fat" by Naomi Moriyama.

Japanese Tofu-Carrot Dish

Ingredients

2 x packet (8 x 13cm) of usu-age tofu (thin fried tofu) - I used Soyco Japanese Style
2 Tbls sake/rice vinegar
2 tsp granulated sugar
2 tsp soy (I used tamari)
1 tsp salt
1 tbls vegetable oil
6 medium carrots, chopped into matchsticks (or grated)
1 Tbls white sesame seeds (I used chia seeds)
2 tsp sesame oil


Method

Squeeze out extra liquid from the tofu and then slice thinly on the diagonal.
In a small bowl mix together sake, sugar, salt & soy until sugar is disolved.
In a large prying pan heat the vegetable oil on a mendium-high heat and fry the tofu and carrots for 3 minutes, until carrots are soft and tofu is browned.
Add the soy mixture and reduce heat to low-medium until thoroughly mixed through and liquid is reduced.
Remove from heat and stir through sesame oil and seeds before serving.