Steamed Broccoli With Sesame Seeds Tofu And Oyster Sauce Recipes

TOFU BROCCOLI WITH SPICY OYSTER SAUCE

Steps:

• Bring a pot of water with a little salt to boil. Add broccoli and cook for 3 minutes or until broccoli is tender but still yields a crunch. Drain and rinse in cold water. Set aside.
• Arrange the broccoli and tofu in a bowl and pour the sauce over. Sprinkle with sesame seeds. Serve chilled.

STEAMED BROCCOLI WITH MISO-SESAME DRESSING

Steps:

• Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot; bring water to a boil. Place broccoli florets in basket, and steam until bright green and just tender, about 5 minutes.
• Meanwhile, mix together miso, sesame seeds, the lemon juice, and oil in a bowl. Slowly add tofu and 2 tablespoons water, stirring until combined; if dressing is too thick, add up to 1 tablespoon more water.
• Transfer broccoli to a serving dish; drizzle with dressing, and garnish with red bell pepper.
• (Per Serving)
• Calories: 116
• Saturated Fat: .8g
• Unsaturated Fat: 4.9g
• Cholesterol: 0mg
• Carbohydrates: 8.4g
• Protein: 4.8g
• Sodium: 261mg
• Fiber: 2.7g

BROCCOLI WITH SESAME SEEDS

Steps:

• Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
• Set aside 1 tbs toasted sesame seeds.
• Place remaining sesame seeds in a spice grinder.
• Add salt and 1/2 tsp crushed red pepper; grind coarsely.
• Set sesame-red pepper mixture aside.
• Steam broccoli until crisp-tender, about 7 minutes.
• Transfer to large bowl.
• Add oil, 1 tbs reserved sesame seeds, remaining 1/4 tsp crushed red pepper and 2 tsp sesame-red pepper mixture; toss to combine.
• Serve, passing remaining sesame-red pepper mixture separately.

STEAMED VEGETABLES WITH TOFU AND OYSTER FLAVORED SAUCE

Steps:

• Steam tofu, bok choy and shitake mushrooms for 10 minutes. Drain.
• Combine Oyster Sauce, Sesame Oil and water in a bowl, whisk together.
• Pour sauce mix over steamed tofu and vegetables.

STEAMED BROCCOLI WITH SESAME SEEDS, TOFU, AND OYSTER SAUCE

Steps:

• Cut the broccoli into florets and, along with the dice tofu, placed into a steamer set inside a medium saucepan over boiling water. Steam for about 2 minutes. The broccoli should be bright green and firm still.
• In a wok over high heat, combine the oyster sauce, garlic, chili pepper, ginger, miso and rice wine. Bring to a boil. Add the broccoli and tofu and mix well. Garnish with sesame seeds and serve at once.