Carrot-Tofu Dish Recipe

Name: Carrot-Tofu Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 g rectangles thin fried tofu (usu, age); 2 tablespoons rice vinegar; 2 teaspoons sugar; 2 teaspoons sake; 2 teaspoons soy sauce; 1 teaspoon salt; 1 tablespoon rapeseed oil; 600 g carrots, cut into matchsticks; 26 g sesame seeds (toasted and ground); 2 teaspoons toasted sesame oil

Servings: persons

40 g rectangles thin fried tofu (usu, age)
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons sake
2 teaspoons soy sauce
1 teaspoon salt
1 tablespoon rapeseed oil
600 g carrots, cut into matchsticks
26 g sesame seeds (toasted and ground)
2 teaspoons toasted sesame oil

1
bring a pan of water to a boil.
2
Add the tofu and simmer over a medium heat for 1 minute then drain (this will help remove some of the oil).
3
Cut the tofu into thin slices on the diagonal.
4
Mix vinegar, sugar, sake, soy sauce and salt in a bowl.
5
Stir until sugar has dissolved.
6
Heat the oil over a high heat.
7
Fry and tofu until the carrot is crisp but tender.
8
(about 3 min) Reduce the heat to medium and add the soy mixture and cook for a further 2 minutes.
9
stir through the sesame seeds and drizzle with the oil.
10
serve.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 40 g rectangles thin fried tofu (usu, age), 2 tablespoons rice vinegar, 2 teaspoons sugar, 2 teaspoons sake, and more.

Yes, Carrot-Tofu Dish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Tofu Dish

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