Teriyaki Sesame Tofu Bites Recipes

EASY SESAME TOFU WITH TERIYAKI VEGETABLES

Easy Sesame Tofu with Teriyaki Vegetables image

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

Ingredients

cooking spray
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 cup chopped onion
1 ½ (14 ounce) packages extra-firm tofu
¾ cup sesame seeds, divided
16 fluid ounces teriyaki sauce
½ cup honey, or more to taste
3 cups cooked brown rice, or more to taste

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

EASY TERIYAKI TOFU LO MEIN

Easy Teriyaki Tofu Lo Mein image

Great teriyaki flavor with succulent noodles and good-for-you tofu.

Provided by Kelkachu

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 (8 ounce) package lo mein noodles
2 ½ tablespoons sesame oil, divided
1 (16 ounce) package extra-firm tofu, drained and cubed
3 cloves garlic, chopped
1 teaspoon ground ginger
½ cup soy sauce
½ cup teriyaki sauce
½ cup brown sugar
1 stalk green onion, chopped
1 teaspoon sesame seeds, or to taste

Steps:

Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
Serve garnished with green onion and sesame seeds.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 71 g, Fat 15.1 g, Fiber 1 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 3540.6 mg, Sugar 32.9 g

ONE-PAN PARCHMENT TERIYAKI TOFU RECIPE BY TASTY

One-pan Parchment Teriyaki Tofu Recipe by Tasty image

Here's what you need: extra firm tofu, carrot, red pepper, broccoli, soy sauce, honey, sesame seed, sesame oil, ginger, garlic, fresh scallion

Provided by Merle O'Neal

Categories Dinner

Yield 1 serving

Number Of Ingredients 11

Ingredients

14 oz extra firm tofu, 1 block
1 carrot, sliced
1 red pepper, chopped
½ broccoli
½ cup soy sauce
⅓ cup honey
2 teaspoons sesame seed
1 teaspoon sesame oil
4 slices ginger, minced or sliced
3 cloves garlic, minced
1 sprig fresh scallion, chopped

Steps:

Preheat oven to 450°F (230˚C).
Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
Fold the parchment paper in half, then open up.
Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
Bake in the oven for 10 minutes or until tofu is golden brown.
Serve over rice or pasta, with a sprinkle of scallions.
Enjoy!

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