Julienne the carrot, put in a plastic bag, and coat with the flour. Cut the aburaage into thin strips.
Dry roast the aburaage in a frying pan over medium heat. Remove from the pan when they are browned and become crispy.
Heat the oil in the pan and stir-fry the carrot. Spread it out on the pan, instead of stirring it around.
Add the sugar, vinegar, and soy sauce in that order, and mix. Return the aburaage to the pan at the end, and cook over high heat to evaporate the moisture using big stirring motions. Then you're done.
Story Behind this Recipe
I created this recipe because I like eating vegetables dressed with sweet and sour seasoning. I made this dish so that I can eat a lot of carrots.
Dry roasting the aburaage until it becomes crispy is a key step in this recipe. You can blind bake it as well. It's better to turn down the heat once you add the flavoring ingredients.