Source: The InfineBalance Food Blog, September 16, 2013


  • 1 tbps oil
  • 1 pound carrots, grated
  • 1 pound extra firm tofu, drained, pressed and crumbled
  • ⅓ cup soy sauce
  • ⅓ cup sesame seeds
  • 1 tsp dark sesame oil
  • ¼ fresh cilantro, chopped

  1. 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.