Try this Supper Quick Carrot and Tofu Toss recipe
- Carbohydrate 52.709496446 g
- Cholesterol 0 mg
- Fat 32.0923901831359 g
- Fiber 14.6549556483623 g
- Protein 49.185194434 g
- Saturated Fat 3.2707331543273 g
- Serving Size 1 1 recipe (917g)
- Sodium 351.5661249 mg
- Sugar 38.0545407976377 g
- Trans Fat 2.38626004226198 g
- Calories 640 calories
Step-by-step
- On medium high heat, add oil to a non-stick skillet.
- Add carrots and stir-fry for about 15 minutes.
- Add tofu, continue to stir until carrots are soft, about another 5 minutes.
- Toss in soy sauce, and sesame seeds.
- Cook 1 minute more, ensuring evenly distributed.
- Remove from heat.
- Add sesame oil and cilantro.
- Serve with rice.
Controlling the moisture level of your extra firm tofu dictates whether the protein browns properly or simply steams in the skillet. Pressing the block under a five-pound weight for twenty minutes removes excess water before crumbling. A wide, twelve-inch non-stick skillet allows the grated carrots and tofu enough surface area to evaporate moisture quickly without crowding the pan.
- Substitute tamari for soy sauce at a one-to-one ratio to keep the dish gluten-free while maintaining salinity.
- Grate carrots using the coarse side of a box grater rather than a food processor to achieve finer strands that soften within fifteen minutes.
- Fresh cilantro wilts almost instantly upon contact with residual heat, whereas dried cilantro lacks the necessary volatile oils to cut through the rich sesame fat.
- Store leftovers in an airtight glass container in the refrigerator for up to three days, though the toasted sesame seeds will soften over time.
Dark sesame oil degrades under direct high heat, which is why the recipe calls for adding it off the burner at the very end. Proper execution relies on maintaining medium-high heat during the initial fifteen-minute carrot stir-fry to caramelize natural sugars.
