TOFU STIR FRY
Steps:
- In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
- Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
- Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
- In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
- Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
- Remove tofu and set aside.
- To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook 30 to 60 seconds.
- Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
- Top with sesame seeds.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g
SESAME SAUCE (FOR SEITAN OR TOFU)
Make and share this Sesame Sauce (For Seitan or Tofu) recipe from Food.com.
Provided by cassandra.snyder
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and minced ginger until garlic is very light brown.
- Add soy sauce, brown sugar, vinegar, vegetable broth, and dissolved cornstarch.
- Pour over seitan or tofu.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 367.5, Fat 10.7, SaturatedFat 1.6, Cholesterol 0.6, Sodium 728.9, Carbohydrate 67, Fiber 1.3, Sugar 53.9, Protein 3
SESAME SEED SAUCE
This Korean sesame seed sauce is served over cooked or raw vegetables. It can be kept in the fridge for several days. It is also an excellent sauce for meat
Provided by Bergy
Categories Sauces
Time 20m
Yield 1 cup (it makes less than a cup)
Number Of Ingredients 4
Steps:
- Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes).
- Crush with mortar& pestle or in a blender.
- Mix in remaining ingredients.
- Store in a bottle in the fridge.
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
CRISPY SESAME TOFU
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.Tofu will take on the taste of whatever food it is cooked with. It is high in protein and is also a very good source of B vitamins and iron.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.
- Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.
- Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.
ORANGE SESAME SAUCE (FOR TOFU OR SEITAN)
Make and share this Orange Sesame Sauce (For Tofu or Seitan) recipe from Food.com.
Provided by cassandra.snyder
Categories Sauces
Time 15m
Yield 1/4 cup, 7 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve cornstarch in water and set aside.
- Saute garlic and ginger until golden.
- Add vegetable broth, soy sauce, sesame oil, vinegar, brown sugar, orange juice, and splenda.
- Add cornstarch and stir until sauce thickens and bubbles.
- Remove from heat and stir in sesame seeds.
- Pour over tofu or seitan.
Nutrition Facts : Calories 92, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.3, Sodium 406, Carbohydrate 12.2, Fiber 0.8, Sugar 4.9, Protein 1.8
EASY SESAME TOFU WITH TERIYAKI VEGETABLES
This is the meal we make whenever we are hungry for Hunan! This delicious dish goes wonderfully over steamed brown rice.
Provided by Brooke Elizabeth
Categories Everyday Cooking Vegetarian Main Dishes Tofu
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
- Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
- Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
- Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
- Serve vegetables with sauce over brown rice and top with sesame tofu.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 72.6 g, Fat 14.6 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 2.1 g, Sodium 3693.6 mg, Sugar 40.1 g
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SESAME GINGER TOFU AND VEGGIE STIR FRY RECIPE | LITTLE …
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4.9/5 (154)Category VeganCuisine AmericanTotal Time 40 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.
- STIR FRY: In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
- SERVE: Serve warm with rice, quinoa, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.
SESAME TOFU WITH BROCCOLI RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (262)Servings 4
- Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
- Cut 1 large head of broccoli (about 1 lb.) into small 1" florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼" thick. Finely chop 1 scallion and set aside for serving.
- To make the sauce, scrape skin from one 1" piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
- Sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over tofu and toss to coat. Scatter remaining ¼ cup cornstarch over tofu a tablespoonful at a time, tossing after each addition and gently pressing into the tofu pieces, until well coated on all sides.
HOW TO MAKE SESAME SAUCE (GOMA DARE) • JUST ONE …
From justonecookbook.com
4.8/5 (76)Total Time 5 minsCategory CondimentsCalories 213 per serving
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