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.
GOLDEN SESAME TOFU
Have you ever tried the golden sesame tofu from Whole Foods? Yum. Here is a copycat recipe that may even be better. The secret here is the cornstarch, it gives the tofu its chewy coating, but you have to sprinkle it over the tofu evenly and with a light hand; otherwise it'll get gloppy(using a wire mesh works well). You'll find toasted sesame oil and mirin(or you can sub rice wine vinegar) in the Asian sections of well-stocked supermarkets. Adapted from Dianacooks. Thanks Diana!
Provided by Sharon123
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a fry pan over medium-high heat. Add sesame seeds and toast until golden and fragrant, stirring frequently. Remove pan from heat and place sesame seeds in small bowl to cool.
- Remove tofu from package and drain. Press the tofu gently between the palms of your hands to squeeze out water, then wrap the tofu in paper towels, place it on a plate, then put a another plate on top of it. Place a 28-oz. can of tomatoes or a cast iron fry pan on the plate. This will press out any remaining water from the tofu. Let sit for about 20 minutes.
- Unwrap the tofu and slice into eight rectangular slices. To make even slices, slice the block of tofu in half, then half each half, and then half each quarter. Then dust the slices with tofu evenly with cornstarch on all sides.
- Heat about 2 tablespoons of oil in fry pan over medium high heat. Add the tofu slices, but don't crowd the pan. You might have to fry in batches. Fry until the tofu is a light golden color, approximately 2 minutes, then turn the tofu over to cook another 2 minutes on the other side. Remove to drain on paper towels. If frying in batches, add more oil to the pan. It's normal for the tofu to splatter, so wear an apron if you don't want to ruin your clothes.
- While the tofu is frying, stir together the agave nectar or honey, soy sauce, gingerroot, sesame oil, mirin(or rice wine vinegar) and garlic together in a small saucepan. Bring to a boil over medium heat and cook until slightly syrupy, about 5 minutes or so. Add chopped scallions and toss lightly. Remove from heat and set aside.
- Place tofu in glass bowl to hold. Pour sauce over tofu and turn to coat. Sprinkle tofu with toasted sesame seeds and turn again to coat. Season with crushed red chili flakes.
- Can be served warm or chilled. Will keep for about 5 days refrigerated.
- Enjoy!
- Note:.
- I had accidently bought cubed tofu, so used that, and it turned out great! This would be wonderful in a stir fry or used as "chicken" in a recipe. I couldn't get mirin, so used rice wine vinegar.
Nutrition Facts : Calories 186.7, Fat 10.9, SaturatedFat 1.8, Sodium 814.4, Carbohydrate 13.1, Fiber 2.2, Sugar 1, Protein 11.3
BETTER-THAN-TAKEOUT SESAME TOFU
I found this recipe on loveandoliveoil.com. It's a little bit of work pan frying all the tofu cubes, but it's so worth it! The tofu is perfectly crunchy, and the sauce is delicious. It can be served over jasmine rice. This is healthier and tastier than regular Chinese take-out! I substituted broccoli for broccolini.
Provided by elisechristiane
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 thick slices. Place in a 9�~13�� baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something), and let press for 20-30 minutes. Cut into cubes.
- Coat tofu cubes in egg, then toss in cornstarch until coated and dry. Shake off extra cornstarch.
- Combine sugar, cornstarch, water, rice vinegar, soy sauce, sesame oil, chili paste, and garlic in a small saucepan. Bring to a boil, and boil for 5 minutes, until thick.
- While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces don�ft stick together. Cook (without touching!) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
- Wipe out tofu pan and heat a drizzle of oil. Saute broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat. Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.
Nutrition Facts : Calories 405.9, Fat 25.1, SaturatedFat 4.4, Cholesterol 46.5, Sodium 533.5, Carbohydrate 38.2, Fiber 1, Sugar 25.7, Protein 9.6
GRILLED SESAME TOFU
Tofu soaks up the flavors of the marinade and then grills up to be nicely browned on the outside and creamy inside. This recipe requires draining time of 1-2 hours and a 24 hour marinating time. From the Chicago Trib
Provided by Hey Jude
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain tofu; slice each block horizontally in half, arrange in a single layer on a baking sheet or tray lined with several thicknesses of paper toweling.
- Cover with more paper toweling and a second baking sheet or cutting board; top with a heavy weight (such as bricks or canned foods); let stand 1-2 hours to remove excess moisture.
- Combine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil, garlic and salt to taste in a non-reactive bowl; mix well and set aside.
- Cut each piece of drained tofu into 4 rectangles; arrange in a shallow non-reactive container, pour marinade over tofu.
- Cover; refrigerate, turning occasionally, for at least 24 hours or up to 6 days.
- Return to room temperature before cooking.
- Prepare grill for moderate direct-heat cooking.
- Place 8 bamboo skewers in a shallow container and cover with water; set aside to soak, about 30 minutes.
- Place sesame seeds over medium heat in a small skillet; toast, shaking pan or stirring frequently, until fragrant, about 5 minutes, and pour onto a plate to cool.
- Remove tofu from marinade, reserving marinade.
- Cut each onion into 3 pieces of equal length; working with one onion at a time, beginning with root end, thread 3 onion pieces lengthwise onto soaked skewers, alternating them with 2 pieces of tofu; thread onion pieces in order to simulate look of a whole onion.
- Or, you can just skip the onions and thread tofu onto skewers.
- Lightly brush grill rack with oil.
- Place skewered tofu on rack; cook, turning frequently and brushing with marinade, until lightly browned on all sides, 12-15 minutes.
- To serve, sprinkle tofu with toasted sesame seeds; arrange on warmed plates.
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.
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 GINGERY NOODLES
Not sure what to do with tofu? Try coating it in sesame seeds, shallow frying and serving with a tasty Asian-style vegetable stir-fry
Provided by Good Food team
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
- Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
- Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.
Nutrition Facts : Calories 611 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 23 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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