Recipe from Japanese woman don't get fat or old - Carrot-Tofu Dish

Carrot - Tofu Dish

(serves 4)

Two 8x13cm rectangles usu-age tofu (thin fried tofu)

2 tablespoons rice vinegar

2 teaspoons granulated sugar

2 teaspoons sake

2 teaspoons reduced-sodium soy sauce

1 teaspoon salt

1 tablespoon rapeseed oil

600g matchsticks of carrot (from about 5 medium carrots)

26g toasted and ground white sesame seeds

2 teaspoons toasted sesame oil.

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1. Bring a small saucepan of water to boil. Add usu-age tofu and gently simmer over medium heat, turning, 1min; drain (remove excess oil). Cut the tofu diagonally in half & slice each half into thin strips.

2. Combine the vinegar, sugar, sake, soy sauce and salt in a small bowl. Stir until sugar dissolved.

3. Heat oil in large frying pan over high heat. Add carrot & tofu, saute until carrots are crisp and tender, 3min. Reduce heat to medium-low and add soy mixture. Cook for another 2min. Turn off heat, stir in sesame seeds & drizzle with toasted sesame oil.

4. Transfer to small serving dish.

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