Bean Curd with Carrots: Saute 1/2 lb. diced firm tofu in 2 tbs. olive oil until crisp and golden on all sides. Add 1 tsp. grated fresh ginger, a generous 1 1/2 c. grated carrots, 1 tbs soy sauce and 1/2 tsp sugar and continue to saute for about 2 more minutes.