SESAME BLACK PEPPER CRUSTED TOFU
This was originally based on a recipe for a crusted tuna dish but I make it with tofu. It's simple and fragrant. My husband really likes it. I usually serve it with soba noodles or a rice dish. It is pretty neutral and goes well with a lot of things.
Provided by snickels
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F
- Cut tofu into 1 inch cubes.
- Mix sesame seeds and black pepper. (any spices can be used. seeds and coarsely ground spices give a nice texture).
- Coat all sides of tofu in the mixture.
- Bake in a nonstick or lightly oiled (sesame oil is nice) backing dish for approximately 15 minutes.
Nutrition Facts : Calories 99.3, Fat 6.4, SaturatedFat 1.2, Sodium 13.1, Carbohydrate 3.8, Fiber 1.9, Sugar 0.6, Protein 9.1
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.
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.
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- Slice the tofu into 1/2-inch thick pieces (squares or rectangles - about 2x2 or 2x3). You should get between 6-8 pieces, depending on the tofu you choose. Arrange the tofu in a shallow dish (about 8X8).
- Now prepare the marinade in a small bowl. Whisk together the tamari, rice vinegar, sesame oil, and minced garlic. Pour the marinade on the tofu and allow it to marinate for 30-60 minutes in the fridge. Flip midway through.
- While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine. Now add the green onion and gently whisk to combine. Set in the fridge. Taste and adjust flavors after it has marinated for a bit. You can add more sweetener, lime juice or tamari if it needs balancing.
- When the tofu is almost done marinating, prepare the breading station. In a shallow bowl, combine corn starch, salt & pepper. In a second shallow bowl, place the aquafaba. In a third shallow bowl, combine panko bread crumbs and sesame seeds.
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