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Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.