AJI BAKED TOFU WITH BLACK SESAME SEEDS
This recipe calls for Aji Sesame Oil-- a sesame oil that has been infused with red chilies and is SPICY. I accidentally bought it at my local asian grocery and am now hooked. You can typically find black sesame seeds at asian grocery stores as well. This tofu goes beautifully over sticky brown rice, crunchy steamed broccoli and a little soy sauce drizzled over the whole shebang. I'm a single lady who loves to chow down, so this recipe was a perfect entree-sized amount for just me, but could probably be split between two people willing to share.
Provided by ProfLibertine
Categories Vegan
Time 45m
Yield 6 slices, 1 serving(s)
Number Of Ingredients 4
Steps:
- preheat over to 350 degrees.
- slice up tofu into half-inch thick slices.
- place in baking dish.
- coat lightly with sesame oil and soy sauce, mixing up a bit to make sure all slices are evenly coated.
- place in oven on middle rack.
- turn tofu slices every 10 minutes until both sides are evenly browned.
- meanwhile, toast black sesame seeds in a sautee pan over medium-high
- heat until they are starting to become fragrant, lighter in color and pop a bit.
- sprinkle toasted sesame seeds over tofu and anything you've piled the tofu on top of.
Nutrition Facts : Calories 706.5, Fat 63.7, SaturatedFat 9.6, Sodium 3046.6, Carbohydrate 13.2, Fiber 5.7, Sugar 2.4, Protein 29
SESAME-CRUSTED TOFU WITH GINGERY NOODLES
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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.
SESAME SEED BAKED TOFU
I had a picky 19 year-old try this and he gobbled it up, as did everybody else at the table. People were disappointed, but only because I didn't have enough.
Provided by Burgz
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tofu slices into a square baking dish in a single layer.
- Stir water, soy sauce, balsamic vinegar, brown sugar, ginger, garlic, and cornstarch together in a small saucepan; bring to a boil while stirring continually. Pour sesame oil into the boiling mixture while stirring to incorporate fully; remove from heat and pour over the tofu.
- Marinate tofu for 15 minutes.
- Heat a small skillet over medium heat. Cook sesame seeds in skillet until fragrant, about 5 minutes.
- Bake tofu in preheated oven until it looks glazed, about 25 minutes. Garnish with sesame seeds and green onion.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 14.7 g, Fat 11.4 g, Fiber 1.3 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 918.7 mg, Sugar 8.8 g
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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