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
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
SESAME CRUSTED TOFU STEAKS WITH TERIYAKI SAUCE
Recipe video above. Sesame seeds add excellent flavour and give tofu a crispy crust crust that stays crispy even when doused with Teriyaki Sauce. Great quick and easy recipe to convert tofu haters - so far from bland, we're in a different stratosphere!
Provided by Nagi
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
- Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
- Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.
- Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
- Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp - about 30 seconds each side should do it (see video for my technique).
- Drain: Remove tofu to paper towel lined plate.
- Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
- Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".
Nutrition Facts : Calories 298 kcal, Carbohydrate 14 g, Protein 15 g, Fat 20 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 736 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
SESAME CRUSTED TOFU WITH SPINACH AND CARROTS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the flour and five- spice powder on a plate. Combine the egg whites, 2 tablespoons of the water or broth and 2 tablespoons of the teriyaki sauce in a shallow bowl. Spread the sesame seeds out on a plate. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds. Place seed side up on a plate and set aside.
- In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water or broth and remaining teriyaki sauce. Cook over medium heat until the carrots are cooked but still crunchy, about 4 to 5 minutes. Add the spinach and red pepper flakes and steam until tender. Keep warm.
- Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Lightly coat with the vegetable oil spray. Add the tofu, seed side down and saute until golden brown, about 3 to 4 minutes. Turn and cook on the other side until brown.
- Divide the carrot mixture with its liquid among 4 plates. Top each with 2 pieces of tofu and serve immediately.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1010 milligrams, Sugar 6 grams, TransFat 0 grams
SESAME CRUSTED TOFU
This Crunchy and flavorful Sesame Crusted Tofu makes a tasty addition to almost any meal. It's soaked in a savory marinade, then coated in a panko-sesame seed mix, and served with a zesty dipping sauce. Each bite contains layers of flavor that you would never get from your usual takeout order.
Provided by Melissa Huggins
Time 55m
Number Of Ingredients 18
Steps:
- Slice the tofu into 1/2-inch thick pieces (squares or rectangles - about 2x2 or 2x3). You should get between 6-8 pieces, depending on the tofu you choose. Arrange the tofu in a shallow dish (about 8X8).
- Now prepare the marinade in a small bowl. Whisk together the tamari, rice vinegar, sesame oil, and minced garlic. Pour the marinade on the tofu and allow it to marinate for 30-60 minutes in the fridge. Flip midway through.
- While the tofu is marinating, prepare the dipping sauce. Combine the lime juice, tamari, maple syrup, garlic, and red chili flakes. Whisk well to combine. Now add the green onion and gently whisk to combine. Set in the fridge. Taste and adjust flavors after it has marinated for a bit. You can add more sweetener, lime juice or tamari if it needs balancing.
- When the tofu is almost done marinating, prepare the breading station. In a shallow bowl, combine corn starch, salt & pepper. In a second shallow bowl, place the aquafaba. In a third shallow bowl, combine panko bread crumbs and sesame seeds.
- Pick up one piece of tofu out of the marinade, gently shake off any excess liquid, and press it into the cornstarch to coat lightly. Gently shake off excess. Now, dip it into the aquafaba and let the excess drop off. Now press the tofu into the panko breadcrumbs & sesame seeds. Press gently on all sides to coat well. Place the coated tofu piece on a plate and repeat the process until all pieces are coated. *Discard marinade.
- Heat oil in a large pan over medium heat. Once the oil is hot and shimmering, carefully place the tofu in the pan, leaving a few inches in between each piece (work in batches if needed). Cook for 2-3 minutes on each side until the breading is crispy and golden brown.
- Place the tofu pieces on a paper-towel-lined plate to absorb excess moisture. Garnish the tofu with spring onions and serve with steamed rice and dipping sauce if desired. Enjoy
Nutrition Facts : ServingSize 2 pieces, Calories 263 kcal, Carbohydrate 27 g, Protein 6 g, Fat 16 g, SaturatedFat 2 g, Sodium 256 mg, Fiber 3 g, Sugar 5 g
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
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
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