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
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.
SESAME-GRILLED TOFU
Steps:
- 1. Wrap tofu in paper towels and squeeze gently to remove excess water. Pat dry 2. Combine sesame oil, canola oil, mirin, soy sauce, chili paste, garlic, and ginger, and mix well. 3. Cut each block of tofu lengthwise into 4 slices and brush on marinade. Let marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator. 4. Prepare a medium-hot fire in the grill. Lightly oil grill grate or a vegetable grill rack. 5. Grill tofu until browned and crusty, about 5 minutes per side. Serve hot, passing sesame dipping sauce at the table.
GINGER-SESAME GRILLED TOFU STEAKS
This recipe comes ftom the August 2005 editon of Cooking Light, the magazine Toolsie (It's Me Toolbelt) sent me.
Provided by Shirl J 831
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu slices on several layers of paper towels, cover with additional paper towels.
- Let stand 20 minutes, press down occasionally.
- Combine ginger sesame vinaigrette, cilantro, soy sauce in 13x9 baking dish.
- remove 1/4 cup cilantro mixture; set aside.
- Add tofu to dish in single layer, turn to coat.
- Cover and marinate in refrigerator 30 minutes, turn occasionally.
- Prepare grill to medium-high heat.
- Add lime slices to marinade, turn to coat.
- Remove tofu and lime slices from marinade, reserve marinade.
- Place tofu and lime slices on grill rack coated with spray; grill 2 minutes each side till browned, and well heated through, basting occasionally with reserved marinade.
- spoon 1/2 cup rice on 4 plates.
- Top each serving with 2 tofu slices and 2 lime slices; drizzle each serving with 1 tbsp reserved cilantro mixture.
- For vinaigrette:.
- Combine first 3 ingredients in a medium bowl, stirring with a whisk till smooth.
- Stir in green onions and the remaining ingredients.
- Yields 1 1/3 cups (serving size 1 tbsp).
Nutrition Facts : Calories 216.6, Fat 7, SaturatedFat 0.7, Sodium 451.8, Carbohydrate 35.2, Fiber 0.3, Sugar 6.7, Protein 3.1
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