This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

　　

Ingredients

serves 4

　　1 1/2 cups short-grain brown rice

　　1/2 cup dried hijiki seaweed (1/2 ounce)

　　1 cake firm tofu (about 16 ounces)

　　3 cups carrot matchsticks

　　2 medium onions

　　2 tablespoons dark sesame oil

　　2 tablespoons soy sauce

　　2 tablespoons toasted sesame seeds

　　

Step 1

In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.

　　

Step 2

While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).

　　

Step 3

In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.

　　

Step 4

Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.

　　

Ingredient Notes

Step 5

Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.

　　

Step 6

Check the produce aisle for bags of matchstick-cut carrots.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.