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February 27, 2006
Toasty sesame seeds

[shrimp gyoza, carrot and tofu with sesame dressing bento]

Left: shrimp gyoza (non-GF), sauteed Chinese broccoli, carrot and tofu in sesame dressing
Top: orange wedges and Korean walnut cookies (non-GF, cakey outside filled with adzuki bean paste and walnut)
Not pictured: onigiri with tuna/light mayo/wasabi filling -- thanks for the tip, ichigogeisha!



I got thrown off track this morning when I accidentally over-toasted by first batch of sesame seeds. The second batch was much better -- those little suckers cook fast!

CARROT AND TOFU WITH SESAME DRESSING

Ingredients*
1 3"x5" rectangle of usu-age tofu**
1 tbsp. rice vinegar
1 tsp. sugar
1 tsp. sake
1 tsp. reduced-sodium tamari
1/2 tsp. salt
1/2 tbsp. canola oil
3 cups carrots, cut into matchsticks (or use pre-packaged shredded carrots)
1/6 cup toasted and ground white sesame seeds***
1 tsp. toasted sesame oil
Steps
  1. Rinse the tofu with boiling water, then drain and blot out the excess moisture (this will remove excess oil). Slice the tofu into thin strips.
  2. Combine the vinegar, sugar, sake, tamari, and salt in a small bow. Stir until the sugar is dissolved.
  3. Heat the oil in a large skillet over medium high heat. Add the carrots and tofu and saute until the carrots are crisp-tender, about 3 mintues. Reduce the heat to medium-low and add the sauce mixture. Cook for 2 more minutes, or until tender but not too soft.
  4. Turn off the heat, stir in the sesame seeds, and drizzle with toasted sesame oil.

** I use the pre-packaged shredded carrots to save time. Otherwise you can cut your own (2-3 medium carrots).
*** You can buy sesame seeds already toasted, but the best flavor is achieved by toasting and grinding right before you use them.
*Use gluten-free products.
© Cooking Cute