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1
In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil.
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2
Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.
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3
While the rice cooks, make the saute.
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4
Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes.
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5
Slice the tofu into bite-sized pieces or strips.
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6
Cut the onions into thin slices (2 to 3 cups).
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7
In a large skillet or wok, heat a tablespoon of the sesame oil.
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8
Add the tofu and saute on medium heat, stirring frequently, for several minutes, until browned.
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9
Remove the tofu and set aside.
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10
Add the remaining tablespoon of sesame oil to the pan and saute the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes.
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11
Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly.
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12
Stir in the toasted sesame seeds.
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13
Serve on the rice.
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14
Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.
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15
Check the produce aisle for bags of matchstick-cut carrots.
