Sesame Coated Tofu With Spicy Broccoli Food
BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE
This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.
Provided by casemnor
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
- Add vinegar, honey, soy sauce and red chili flakes.
- Set aside.
- In a wok, heat half the oil, half the ginger, and half the garlic.
- When hot, add tofu and stir fry for a few minutes.
- Add tofu to sauce and set aside.
- To wok add the rest of the oil, ginger, garlic, and onion.
- When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
- Add the soy sauce and stir fry until broccoli is just tender and bright green.
- Add sauce to broccoli and stir until everything is coated with sauce.
- Serve immediately over steamed rice.
- Top with lightly toasted chopped nuts and scallions.
SESAME-COATED TOFU WITH SPICY BROCCOLI
Healthy and very tasty! Times are estimates. Edited to add that you must drain the tofu or this recipe won't work.
Provided by Sandi From CA
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover a cutting board with paper towels or towels. Cut the tofu into 1/2-inch-wide by 1/2-inch-thick long strips. Place the tofu on the cutting board and lay a weight such as a heavy frying pan on top. Drain for 20 to 30 minutes.
- Steam the broccoli until crisp-tender, 2 to 3 minutes, then plunge into a bowl of ice water. Drain and set aside.
- In a small, shallow bowl, combine the tahini, 1 tablespoon of the tamari, and enough water to make a smooth sauce. Place the sesame seeds on a plate. Dredge the tofu strips in the tahini mixture, then coat with the sesame seeds.
- Heat 1 tablespoon of the peanut oil in a large skillet over medium heat. Working with batches, add the tofu strips and cook until lightly browned on both sides, about 5 minutes total. Transfer to a serving platter and keep warm.
- Heat the remaining 1 tablespoon peanut oil in the same skillet over medium heat. Add the red pepper flakes and broccoli and stir-fry until hot, about 2 minutes. Splash with the remaining 1 tablespoon tamari and spoon the broccoli over the tofu. Drizzle the sesame oil over all and serve hot.
Nutrition Facts : Calories 469.3, Fat 39, SaturatedFat 6, Sodium 543.9, Carbohydrate 17.2, Fiber 6.8, Sugar 1, Protein 20.6
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- Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow the tofu to press for at least 35 minutes or overnight. (If pressing overnight make sure to transfer to the refrigerator and keep cool)
- Place the tofu on a parchment lined air fryer tray and air fry at 375" for 15 to 17 minutes until golden around the edges. (I do this in my Cuisinart Toaster Air Fryer, if you are using something different you might need to adjust the timing as it could take a little longer)
- Spray the pressed tofu pieces with a light coat of sesame oil. Dust with 2 tablespoons of tapioca and toss to coat well. Arrange on a parchment lined baking sheet preferably without touching each other. Bake at 400"F for 25 to 30 minutes until golden around the edges.
- In a small bowl whisk together all the sauce ingredients until combined. Transfer to a sauce pan and bring to a simmer. Cook a minute or so until the sauce has thickened.
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- Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
- Cut 1 large head of broccoli (about 1 lb.) into small 1" florets. If your broccoli has a long stem, peel tough outer skin to remove the lighter fibrous layer, then slice stem ¼" thick. Finely chop 1 scallion and set aside for serving.
- To make the sauce, scrape skin from one 1" piece ginger with a spoon, then grate on a Microplane into a small bowl. Smash and peel 1 garlic clove and grate into bowl with ginger. Add ¼ cup tamari or soy sauce, 2 Tbsp. light or dark brown sugar or pure maple syrup, 2 Tbsp. tahini, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 1½ tsp. cornstarch, a pinch of kosher salt, and 3 Tbsp. water and whisk to combine. Set sauce aside.
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- Place a few folded paper towels or a clean, lint-free dish cloth on a large plate. Remove the tofu from the package and place it on the towels. Place more towels on top, cover with a second plate, and then weigh the top plate down with a few canned goods or a pot filled with water. Press the tofu for at least 30 minutes to extract excess water (refrigerate if pressing for longer).
- While the tofu is pressing, prepare the sauce so that the flavors have time to blend. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside.
- Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch.
- Heat a large skillet over medium flame. Once hot, add 2 Tbsp oil and tilt the skillet until the bottom is coated in a thick layer of oil. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate.
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- Combine the soy sauce, vinegar, maple syrup, garlic, ginger, sesame oil (or tahini), and pepper flakes in a small bowl. In a separate bowl or mug, dissolve the starch in water. Don't add the starch slurry to the sauce just yet. Set aside.
- Preheat a large, oven-safe skillet over medium heat. Position the top oven rack about 6 inches from heat source and set broiler to 500 degrees.
- Wet your fingers and flick a bit of water into the pan. If the water beads and dances across the surface, the pan is ready and the tofu won't stick. Place each piece of tofu in the pan, careful not to move them once placed. They may pop and sputter but don't worry! There's no oil to burn you. Turn off the eye and transfer the pan to the oven. Broil until the tops are golden brown, 7 to 10 minutes.
- Carefully remove pan from oven and flip the tofu. Return pan to oven and broil for another 6 to 8 minutes.
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