Crispy Sesame Tofu Recipes

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CRISPY SESAME TOFU



Crispy Sesame Tofu image

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

1 one-pound block firm tofu
1/4 cup sesame seeds
2 tablespoons toasted sesame oil
3 tablespoons reduced-sodium soy sauce
1 head (about 1 1/4 pounds, stems and florets) broccoli, cut into 1/2-inch pieces
Salt and fresh ground pepper

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.

SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH



Sesame Tofu With Coconut-Lime Dressing and Spinach image

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

1/4 cup unsweetened coconut milk
1 lime, zested and juiced (1 teaspoon zest and 2 tablespoons juice)
2 tablespoons sambal oelek
1 tablespoon dark brown sugar
1/4 cup pure sesame oil (or toasted sesame oil, for stronger flavor)
Fine sea salt
1 (12-ounce) package extra-firm tofu, cut into 8 equal rectangles
1/2 cup panko bread crumbs (or 1/4 cup cornstarch, for a gluten-free option)
1/2 cup white sesame seeds (or a mix of black and white)
1/2 teaspoon black pepper
Fine sea salt
2 large egg whites
1/4 cup neutral oil, such as grapeseed, for pan-frying
2 tablespoons neutral oil, such as grapeseed
1 shallot, peeled and minced
2 garlic cloves, peeled and thinly sliced
20 ounces spinach
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground black pepper
Fine sea salt
2 tablespoons minced chives, for garnish

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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  • Shake all the sauce ingredients in a jar or toss them in the food processor and give them a whirl. If you’re going to have this cold, refrigerate your sauce for a while.
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5/5 (5)
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  • Press the tofu for 15 minutes. Then, transfer it to a freezer-safe sealable bag or container. In a medium bowl, whisk together the tamari, sesame oil, chili garlic sauce, rice wine vinegar, maple syrup, and garlic. Pour the marinade over the tofu. Tightly seal the bag and place it in the freezer for at least 8 hours, or overnight.
  • The next day, remove the tofu from the freezer and allow it to thaw completely in the refrigerator, about 8 hours. If you can, flip the tofu around every few hours so that all sides of the tofu block can soak up the marinade.
  • Remove the tofu from the bag and pat it dry. Discard the remaining marinade. Cut the tofu into 1-inch cubes and place in a medium bowl. Toss the tofu cubes with the 2 teaspoons of avocado oil to coat. Then, toss with the arrowroot starch and pepper until evenly coated.
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BEST TOFU RECIPES - 6 EASY WAYS TO COOK TOFU
2021-07-27  · This recipe uses a slightly spicy sesame-ginger marinade that gets brushed on as a glaze for a double dose of flavour. Get the Baked Tofu recipe. Crispy Tofu Banh Mi with Soy Glazed Mushrooms Banh ...
From delish.com
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PAN FRIED TOFU (SO CRISPY AND FLUFFY!) - EARTH BLOKES
2021-07-28  · Hands down, this pan fried tofu recipe will be your new favorite way to enjoy tofu! Crispy and crunchy on the outside, soft on the inside, the Asian inspired marinade takes it to another level! Pan Fried Tofu. When it comes to tofu, our favorite ways to enjoy it are salt and pepper tofu, tofu bacon, and this pan fried tofu. Tofu gets a bad wrap for being tasteless and bland, but we need to ...
From earthblokes.com
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SESAME TOFU - PLANTED IN THE KITCHEN
2021-07-28  · This easy tofu recipe is crispy, delicious, and covered in a savory sesame sauce. It's the perfect addition to any salad or power bowl. Print Recipe Pin Recipe. Prep Time 40 mins. Cook Time 10 mins. Total Time 50 mins. Course Main Course. Servings 4. Calories 292 kcal. Equipment. Nonstick Pan. Ingredients . 14 oz tofu extra firm, 1 block; ½ cup soy sauce low sodium; ¼ cup sesame oil; 2 tbsp ...
From plantedinthekitchen.com
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