Crisp Tofu With Crudites And Sesame Ginger Dipping Sauce Food
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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SESAME GINGER TOFU AND VEGGIE STIR FRY - LITTLE SPICE JAR
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4.9/5 (165)Category VeganCuisine AmericanTotal Time 40 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.
- STIR FRY: In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
- SERVE: Serve warm with rice, quinoa, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.
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