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.
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
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 SPINACH
Make and share this Sesame Tofu With Spinach recipe from Food.com.
Provided by Kitchen Kozy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the Tofu lengthwise into 4 rectangular slabs, than half each piece to get squares.
- Spread the sesame seeds on a plate. Press all surfaces of each tofu square into the seeds to coat.
- Heat the sesame oil in a large skillet on medium heat.
- Arrange the tofu in a single layer and cook about 5 minutes Carefully turn and cook 5 minutes on other side.
- Add soy sauce and Tabasco, turn the squares over, and cook another minute. Transfer squares to a plate (leaving stray seeds in the pan).
- Add the oil and garlic to the pan and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for 1-2 more minutes, stirring constantly. Cook until wilted but still bright green.
- Season to taste with salt & pepper.
- Serve the tofu on top of the spinach.
Nutrition Facts : Calories 236, Fat 18.6, SaturatedFat 2.9, Sodium 573.9, Carbohydrate 7.8, Fiber 3.8, Sugar 1.2, Protein 14
SESAME CRUSTED TOFU WITH SPINACH AND CARROTS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the flour and five- spice powder on a plate. Combine the egg whites, 2 tablespoons of the water or broth and 2 tablespoons of the teriyaki sauce in a shallow bowl. Spread the sesame seeds out on a plate. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds. Place seed side up on a plate and set aside.
- In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water or broth and remaining teriyaki sauce. Cook over medium heat until the carrots are cooked but still crunchy, about 4 to 5 minutes. Add the spinach and red pepper flakes and steam until tender. Keep warm.
- Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Lightly coat with the vegetable oil spray. Add the tofu, seed side down and saute until golden brown, about 3 to 4 minutes. Turn and cook on the other side until brown.
- Divide the carrot mixture with its liquid among 4 plates. Top each with 2 pieces of tofu and serve immediately.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1010 milligrams, Sugar 6 grams, TransFat 0 grams
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
SESAME SPINACH
A popular Korean side dish. Also used in dishes like japchae (noodles) and babimbap (rice mixed with red pepper paste and veggies)
Provided by J e l i s a
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring pot of lightly salted water to boil.
- Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
- Immediately rinse with cold water.
- Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.
Nutrition Facts : Calories 245.8, Fat 16.8, SaturatedFat 2.4, Sodium 1689.9, Carbohydrate 18.7, Fiber 6, Sugar 7.9, Protein 10.5
SPINACH DINNER SALAD WITH SESAME TOFU
Recipe from Sunset. Tip: Freeze sealed package of firm tofu for at least one day. Defrost then remove from packaging. Place tofu on saucer then gently press out excess water (using a plastic lid, saucer or other flat surface about the same size...could even use the bottom of the plastic packaging the tofu came in). This makes the consistency even firmer. Proceed with recipe directions.
Provided by gailanng
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
- Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total; drain on paper towels.
- Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tablespoons oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt and tofu and toss to coat.
Nutrition Facts : Calories 276.1, Fat 18, SaturatedFat 2.2, Sodium 351.3, Carbohydrate 21.7, Fiber 2.9, Sugar 3.5, Protein 9.7
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- To make your very own Sesame Tofu and Spinach, first take tofu and cut them into small squares. Then put the sesame seeds in a plate and coat the tofu pieces with these sesame seeds.
- Now take a pan and pour sesame oil in it. Let the oil become hot. Once done put the tofu pieces in the pan and cook them for about 4-5 mins. Make sure to cook them on both sides.
- Once cooked, pour some soy sauce in the pan and cook for another 40 seconds. Once cooked take the tofu out of the pan.
- Now add some olive oil in the same pan and put chopped garlic in it. Fry them for a minute. Then put chopped spinach in the pan and saute for about 2-3 mins. Season with some salt and pepper.
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