CRISP TOFU WITH CRUDITES AND SESAME-GINGER DIPPING SAUCE
Low in calories and saturated fat, tofu is a very healthful protein source. Here, baked cubes are combined with crunchy cabbage, red pepper, and green beans in a zippy sesame-flavored sauce.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.
- Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.
- To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day.
Nutrition Facts : Calories 346 g, Fiber 9 g, Protein 23 g, SaturatedFat 3 g, Sodium 294 g
CRISPY SESAME TOFU
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
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.
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