February 27, 2006
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
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
- 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.
- Combine the vinegar, sugar, sake, tamari, and salt in a small bow. Stir until the sugar is dissolved.
- 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.
- 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