This is a lovely, lively vegetable stir-fry seasoned with sesame, lemon, and anise.
Talking to venders at the farmers’ market, we found it fascinating to learn that not so very long ago, carrots were various colors: yellow, red, purple, and white. The orange flesh we naturally associate with “carrot” is actually a hybridization of red and yellow carrots. Happily, with heirloom carrots, we’re getting back to where we started. We are also learning that different carrot pigments can confer different health benefits. Heirloom carrots of different colors are showing up increasingly at farmers’ markets and well-stocked neighborhood markets; even, conveniently, in pre-peeled baby carrot form. Or you can grow your own. Who can resist names like Purple Haze, White Satin, Atomic Red, or Yellow Sun?
Serves 4
Time: 60 minutes
1 tablespoon hijiki (aka hiziki; optional)
12 ounces firm tofu, diced into bite-size pieces (about 2 cups)
3 tablespoons dark sesame oil
3 cups julienned carrots* (¼-inch-wide matchsticks, 2 inches long)
3 cups trimmed and snapped green beans (1-inch pieces)
2 teaspoons peeled and grated fresh ginger
2 teaspoons minced or pressed garlic
2 star anise pads
¼ cup soy sauce
1 teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice
2½ tablespoons pourable honey
2 teaspoons cornstarch
2 tablespoons cold water
*If available, use a colorful mix of orange, yellow, red, purple, and ivory carrots.
If using hijiki, soak it in about ½ cup water. It will soften and expand by the time it’s ready to add to the stir-fry.
Transfer the tofu cubes to a paper towel–lined plate or baking sheet and put another couple of paper towels on top; pat occasionally to dry the tofu. Meanwhile, prep the vegetables and ingredients for the sauce. Stir-fries move pretty fast. They are time-sensitive and demand attention, so it is best to have everything prepped before you start to cook.
In a wok or slope-sided sauté pan on high heat, heat 1 tablespoon of the sesame oil and stir-fry the tofu for about 3 minutes. Move the tofu around continuously until it no longer sticks to the bottom of the pan because it is beginning to release water. Transfer the tofu to a plate or bowl.
Heat the remaining 2 tablespoons sesame oil and stir-fry the carrots for a couple of minutes. Add the green beans, ginger, garlic, and star anise. Continue to stir-fry for a few more minutes. Then add about ¼ cup water to the pan, cover, lower the heat, and simmer until the carrots and green beans are tender-crisp and brightly colored. Stir in the tofu and the drained hijiki (if using).
Whisk together all the ingredients for the sauce. Pour the sauce over the vegetables, turn up the heat, and repeatedly fold the sauce over the vegetables until the sauce thickens. Serve at once, on rice or noodles.
Serve the stir-fry on soba, udon, or ramen noodles, or any variety of rice. The colorful drama of this dish is heightened when served on black rice or black rice noodles.