This carrot-tofu mixture is one of my favorite dishes. It’s my mother’s unique creation and was a star side dish in my lunch box at high school. While I often eat it hot with freshly cooked rice, it tastes wonderful when cold, especially on toasted wholegrain bread. Delicious!
Bring a small saucepan of water to the boil. Add two rectangles of usu-age tofu (thin fried tofu) and gently simmer over medium heat, turning occasionally, for 1 minute; drain (this will remove excess oil). Cut the usu-age tofu into thin strips.
Cut 600g / 20 oz / about 5 medium carrots into matchsticks.
Heat 1 tablespoon canola/olive oil in a large frying pan over medium-high heat. Add the carrots and usu-age tofu strips and sauté until the carrots are crisp and tender, about 3 minutes.
Reduce the heat to medium-low and add 2 tablespoons vinegar, 2 teaspoons sake, 2 teaspoons reduced-sodium soy sauce and 1 teaspoon salt. Cook the carrots and tofu for 2 more minutes, or until tender (but not too soft).
Turn off heat, stir in the sesame seeds and drizzle with toasted sesame oil. Serve.