Spicysesametofusaladvegetariantimes Recipes
CRISPY SESAME TOFU WITH VEGETABLES RECIPE
Steps:
- Gather the ingredients.
- Place the sesame seeds on a small plate. Dredge the tofu slices in the sesame seeds to coat them on all sides.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes on each side. Transfer the tofu to a serving platter.
- Add the remaining tablespoon of oil to the skillet. Add the onion, bell peppers, and ginger and cook, stirring often, until the vegetables are softened, about 8 minutes.
- Stir in the sesame oil and tamari.
- Remove from the heat and serve the vegetables with the tofu.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 252 mg, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 20 g
SPICY SESAME TOFU SALAD (VEGETARIAN TIMES)
From Jan 07 VT magazine. NOTE: the cabbage salad listed as an ingredient is actually kimchee. For some reason 'zaar would not let me list kimchee as an ingredient even under different spellings. I am posting the recipe as it appears in the magazine, but found that it was not terribly spicy and would make the following changes: double or triple the kimchee, and add some fresh grated ginger as well as red pepper flakes. Next time I will also cut back on the sesame oil or omit it, even though it adds a really great flavor it also is high in fat. The recipe warns you to check the label of the kimchee for fish sauce or anchovies, if you are vegetarian or don't like fish taste. Otherwise, we enjoyed this salad very much.
Provided by VegSocialWorker
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make tofu:.
- Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
- Toss tofu with sesame seeds and oil in a large bowl until well coated.
- Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
- To make salad:.
- Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
- Serve immediately or store up to two days in refrigerator.
Nutrition Facts : Calories 282.1, Fat 18.6, SaturatedFat 2.9, Sodium 68, Carbohydrate 18.6, Fiber 7.3, Sugar 8.3, Protein 15.7
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