Sautéed Carrots With Seaweed, Ginger, And Tofu

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1 cup dried arame or other shredded seaweed (1 ounce)

1 pound firm or extra-firm tofu, drained and cut into 1/2-inch slices

1 tablespoon dark sesame oil, divided

1 1/2 cups julienne-cut carrot (1 pound)

1/3 cup thinly sliced green onions

1 tablespoon minced peeled fresh ginger

1/4 teaspoon salt

2 tablespoons low-sodium soy sauce

4 cups hot cooked long-grain brown rice

1 tablespoon sesame seeds, toasted

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