tofu and carrots fry

Quick post today. Mostly because I’m tired and out of time, but also because this quick Tofu and Carrot toss requires little discussion. An easy meal that will be ready in less than 30 minutes. Perfect for a busy weeknight. Which for us happens on Mondays, so this is a Monday meal for us. For the rest of you try it for Meatless Mondays! The Recipe Renovator is hosting a Meatless Monday Blog Hop and I’m adding this link.

The kids love this meal and I love it because the list of ingredients is short, and consists mostly of staples, so I usually have everything on hand to make this when plans get away from me.  

A rice cooker will help you out here too. Hands down a rice cooker is one of the best small appliances I have ever purchased. It’s right up there with my immersion blender.  I use it to cook whole grains (rice, brown rice, quinoa, anything) during the week. Get one that has a timer and will keep the cooked grains warm once cooked. So you can set it to cook in the morning and come home to perfectly cooked rice. Dinner is half ready and you haven’t even take your coat off yet.

It’s not essential to press your tofu before you make this dish, but I like it better.  Also something you can do in the morning. Just drain the tofu and wrap it in paper towels and place it between 2 plates. Then stick it in the fridge with something heavy on top.  If you forget in the morning chaos, like I do most of the time, a quick press is better than none at all. Before you start grating the carrots (or put the rice on even), drain and wrap the tofu in towels and place a weight on it. Just let it hang out on the counter while you get everything else started and chopped. It might be only 10 minutes but it improves the texture.

I like my box grater to do the carrots, but if you must, you can go fancy and use a food processor with a grater attachment.

Supper Quick: Carrot and Tofu Toss


  • 1 tbps oil
  • 1 pound carrots grated
  • 1 pound extra firm tofu drained, pressed and crumbled
  • 1/3 cup soy sauce
  • 1/3 cup sesame seeds
  • 1 tsp dark sesame oil
  • 1/4 fresh cilantro chopped


  • 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.