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 DIPPING SAUCE
This may be my new favourite way to prepare tofu. It's from the Wild Rose Cleanse cookbook. I like my tofu crispy, so instead of coating the tofu in sesame seeds I pan fried it in a bit of olive oil and once it was almost done put sesame seeds on top of it in the pan, and cooked both sides a little bit longer. The sesame seeds coated both sides, but not as thoroughly as it does when coated with egg whites. The cooking time includes drying out the tofu for about twenty minutes, but does not include marinating time.
Provided by AinsleyB
Categories Soy/Tofu
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 inch thick slices, lay flat on a towel to dry out.
- Combine all the dipping sauce ingredients in a small mixing bowl.
- Marinate tofu in 1/2 to 3/4 of the dipping sauce for a couple hours. (The original recipe says to marinate for thirty minutes, but I did it overnight to maximize flavour).
- Remove tofu from marinade and pat dry with a paper towel (I skipped this step).
- Dip tofu in beaten egg white then coat with sesame seeds.
- Brown tofu slices on each side over medium heat in a non-stick pan with olive oil until sesame seeds are golden and crispy, about 5-7 minutes per side (The recipe says two minutes per side, but I found it took much longer).
- Serve with remaining dipping sauce.
Nutrition Facts : Calories 635.7, Fat 55.9, SaturatedFat 7.8, Sodium 53.3, Carbohydrate 18.1, Fiber 5.3, Sugar 2.8, Protein 24
EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE
This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.
Provided by Chef Mo
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
- Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
- While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.
Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g
EASY SESAME TOFU WITH TERIYAKI VEGETABLES
This is the meal we make whenever we are hungry for Hunan! This delicious dish goes wonderfully over steamed brown rice.
Provided by Brooke Elizabeth
Categories Everyday Cooking Vegetarian Main Dishes Tofu
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
- Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
- Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
- Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
- Serve vegetables with sauce over brown rice and top with sesame tofu.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 72.6 g, Fat 14.6 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 2.1 g, Sodium 3693.6 mg, Sugar 40.1 g
CRISPY TOFU WITH SWEET-AND-SOUR SAUCE
Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.
Provided by Eric Kim
Categories snack, finger foods, vegetables, appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
- While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
- Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
- Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
- In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
- Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
- To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.
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