Carrottofudish Recipes

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

Steps:

• Peel the carrots and slice them diagonally into rounds (on the bias).
• Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
• Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

CARROT-TOFU DISH

Steps:

• If using baked tofu skip to slicing instructions. If using usu-age tofu - bring a small saucepan of water to a boil. Add tofu and gently simmer over medium heat, turning occasionally, for 1 minute; drain to remove excess oil. Cut tofu diagonally in half and slice each half into thin strips.
• Combine the vinegar, sucanat, sake, soy sauce, and salt in a small bowl. Stir until the sugar has dissolved.
• Heat the oil in a large skillet over high heat. Add carrots and tofu strips and sauté until the carrots are crisp-tender, about 3 minutes. Reduce heat to medium-low and add the soy mixture. Cook carrots and tofu for 2 more minutes, or until tender. Turn off heat, stir in the sesame seeds, and drizzle with toasted sesame oil.
• Transfer to small serving dish.

CARROT-TOFU DISH

Steps:

• bring a pan of water to a boil. Add the tofu and simmer over a medium heat for 1 minute then drain (this will help remove some of the oil).
• Cut the tofu into thin slices on the diagonal.
• Mix vinegar, sugar, sake, soy sauce and salt in a bowl. Stir until sugar has dissolved.
• Heat the oil over a high heat. Fry and tofu until the carrot is crisp but tender. (about 3 min) Reduce the heat to medium and add the soy mixture and cook for a further 2 minutes.
• stir through the sesame seeds and drizzle with the oil.
• serve.