SESAME TOFU: PAN-FRIED TO PERFECTION IN A CHILI-GARLIC SAUCE
Provided by Meredith James
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Remove the extra-firm tofu from the packaging and place in a tofu press. Press for 15 mins.
- Once the tofu has drained, remove it from the press. Slice the tofu block in half, then into 1-inch cubes.
- Place the cubes into a large mixing bowl. Sprinkle the cornstarch onto the tofu and gently toss using your hands or a wooden spoon until all tofu pieces are covered.
- Heat the sesame oil in a large skillet over medium-high heat.
- Once the sesame oil is heated, add the tofu cubes to the skillet. Fry tofu until golden brown, approximately 2-3 mins on each side.
- Add all of the sauce ingredients into a small mixing bowl: soy sauce, filtered water, honey, chili garlic sauce, rice wine vinegar, and cornstarch.
- Whisk together until well-combined.
- Once the sesame bean curd (tofu) is crispy brown on all sides, add the sesame sauce to the crispy tofu. Cornstarch helps the sauce to begin thickening immediately.
- Toss the sesame tofu stir fry in the pan to coat, then remove from heat. Split into 4 servings, and sprinkle sesame seeds on top.
- Serve and enjoy your sesame-crusted tofu!
Nutrition Facts : ServingSize 2
TOFU FRIES WITH SESAME
Fried tofu fries with spicy brown mustard and sesame. Excellent for appetizer.
Provided by Hungarian
Categories Appetizers and Snacks
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
- Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 6.4 g, Fat 14 g, Fiber 0.9 g, Protein 8.9 g, SaturatedFat 2.1 g, Sodium 200.9 mg, Sugar 0.4 g
FRIED TOFU NUGGETS WITH SESAME HONEY MUSTARD
Stir fried, sauteed, baked or straight from the package, tofu is a delicious versatile ingredient to have in your fridge when you need to put something on the dinner table quickly. In this recipe for fried tofu nuggets, I like to grate the tofu and squeeze out the liquid then replace that liquid with full-flavored ingredients including soy sauce and freshly grated onion. Served alongside a simple tangy-sweet sesame honey mustard, these nuggets are an excellent addition to your collection of tofu recipes.
Provided by Food Network
Categories main-dish
Time 40m
Yield 20 nuggets and about 1/2 cup sauce
Number Of Ingredients 13
Steps:
- Make the sesame honey mustard: In a small bowl, whisk together the honey, mustard, vinegar and sesame oil. Set aside or refrigerate the sauce in an airtight container for up to 1 week.
- Make the fried tofu nuggets: In a medium bowl, whisk together the onion, scallions, egg, soy sauce, salt and pepper. Set aside.
- Grate the tofu on the large holes of a box grater onto a baking sheet or large flat plate. Evenly spread out the grated tofu and top with 2 layers of paper towels. Use your hands to firmly press the paper towels into the tofu until they're completed soaked with liquid. Repeat the pressing with another 2 layers of paper towels until the tofu is dry and looks like shredded chicken. Add the pressed tofu to the medium bowl and gently fold to combine. Sprinkle in the flour and gently fold it in.
- In a 10- to 12-inch high-sided skillet, heat 1/2 inch of the oil to 350 degrees F. Line another baking sheet with paper towels and set aside.
- While the oil heats, use a 2-tablespoon ice cream scoop to portion out 20 tofu nuggets onto the first baking sheet. Using an offset spatula, slightly flatten each portion into the shape of a 1/2-inch-thick nugget.
- Carefully add a few tofu nuggets to the hot oil. Don't overcrowd the skillet or the oil temperature will drop too much (it shouldn't drop below 300 degrees F). Fry the nuggets, flipping halfway through, until the nuggets are golden brown on both sides, about 3 minutes 30 seconds. Remove to the lined baking sheet. Repeat with the remaining nuggets, heating the oil back to 350 degrees F between each batch. Serve immediately with the sesame honey mustard.
SESAME TOFU
Make and share this Sesame Tofu recipe from Food.com.
Provided by CardaMom
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wrap tofu with paper towels and place on a cutting board.
- Put a heavy plate on top to press out liquid for approximately 20 minutes.
- Stir sauce ingredients together in a saucepan.
- Simmer sauce while you cook the tofu.
- Dry drained tofu with paper towels and cube.
- Dust very lightly with cornstarch.
- Heat 1" oil in deep frying pan.
- Fry tofu in 350 degree F oil until golden brown.
- Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
- Toss gently.
- Serve remaining sauce for dipping or drizzled over vegetables.
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.
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- Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid.I like using a cast iron skillet.Leave for 30 minutes and halfway through, change out the paper towels.ALTERNATIVELY and more eco-friendly: place a wire baking rack on top of a rimmed baking sheet. Place tofu on top and then put a heavy object on top and let drain for 30 minutes.
- Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
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