Tofu Hijiki Saute

We had a vacuum sealed package of Thai marinated tofu in the fridge and we wanted to make some kind of stir fry to use it up.  While flipping through the Moosewood Restaurant Simple Suppers cookbook, Joel came across this recipe.  The recipe calls for hijiki seaweed, but he wasn't able to find it at the store.  I'm sure we could have replaced it with some sort of green, but we just omitted it.

1 1/2 cups Short Grained Brown Rice
1/2 cup Dried Hijiki Seaweed
16 ounces Firm Tofu
3 cups Carrots, cut into matchsticks
2 Onions, thinly sliced
2 tablespoons Dark Sesame Oil
2 tablespoons Soy Sauce
2 tablespoons Toasted Sesame Seeds

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 is absorbed, about 35-40 minutes.  While the rice cooks, make the saute.  Place the hijiki in a small bowl, add warm water to cover it 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.  In a large skillet or wok, heat a tablespoon of the sesame oil.  Add the tofu and saute on medium heat, stirring frequently, for several minutes, until browned.  Remove the tofu and set aside.  Ad the remaining tablespoons of sesame oil to the pan and saute 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 int he toasted sesame seeds.  Serve on the rice.