Rainbow Carrot Stir-Fry
Drain and dry tofu, then mix one tablespoon each of soy sauce, rice wine, and stock in a small bowl. In another bowl, mix salt and sugar, and in a third bowl dissolve cornstarch into two tablespoons of stock or water. Heat a skillet, add a tablespoon of oil, and then place the tofu into the pan until it is lightly fried. Next, add the soy sauce and continue frying until there is no liquid left. Then, remove the tofu and plate it. Afterward, put the remaining oil in the pan, add the ginger and garlic and stir-fry for a maximum of ten seconds. Place carrots, onions, and scallions into the pan and stir-fry for about a minute. Then add salt, pepper, and sugar and stir-fry until the vegetables are crisp. Add the tofu and sesame seeds to the pan and stir-fry. Serve over rice or noodles.
1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
¼ cup vegetable or chicken stock, or water
¼ to ½ teaspoon salt (to taste)
¼ to ½ teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
¼ cup chopped cilantro
Cooked grains or noodles, for serving
Cajun Rainbow Carrot Fries
Grease a baking sheet and preheat your oven to 425 degrees F. Cut rainbow carrots into ¼ inch-thick strips. Put carrots into a bowl, add cornstarch and toss them with your hands until they are evenly coated. Add oregano, thyme, black pepper, onion powder, garlic powder, paprika, and cayenne pepper to the carrots, then sprinkle olive oil on them. Bake in the oven for 15 minutes, flip the carrots, then cook for 10-15 more minutes.
4 large rainbow carrots, cut into 1/4-inch-thick strips, or more to taste
1 tablespoon cornstarch
2 teaspoons coconut sugar
1 pinch cayenne pepper, or more to taste
1 pinch paprika, or more to taste
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
1 pinch ground black pepper, or more to taste
1 pinch dried oregano, or more to taste
1 pinch dried thyme, or more to taste
2 tablespoons olive oil
Rainbow Carrot Salad
Using a vegetable peeler, cut your rainbow carrots into shavings that are about 2 inches long. Then, mix lemon juice, olive oil, white rice vinegar, and cumin together in a bowl. Pour the mixture over the carrots and toss with a rubber spatula. Afterward, season the carrots with salt and pepper and add green onions.
1 bunch rainbow carrots
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
salt and freshly ground black pepper to taste
2 green onions, sliced
FRESH, ORGANIC FARM-TO-TABLE INGREDIENTS FROM BAYWATER FARMS!
You can find our fresh, non-GMO, sustainable rainbow carrots in national grocery store chains, produce distribution companies, roadside farm stands, local farm-to-table restaurants, CSAs, and farmers’ markets. To learn more about ordering our fresh local produce, click here.
At Baywater Farms, we are dedicated to providing you with the freshest, most responsibly grown produce. We serve Baltimore, Washington, DC, the state of Maryland, the beaches of Delaware, and beyond! If you’re looking for the best-tasting produce, contact us today! You can reach us by phone at (443) 783-4185. To stay connected with the latest Baywater Farms news, follow us on Instagram, YouTube, and Pinterest! Be our friend on Facebook, and follow us on Twitter and Google+.