Sesame Noodles With Tofu Food
SESAME NOODLES WITH TOFU
SesameNoodles with Tofu and fresh broccoli are coated in a savorypeanut-sesame sauce with garlic and a hint of red pepper.
Provided by Marionela Tiron
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Add soba noodles and cook per package instructions. Drain and set aside.
- Place a large saute pan over medium heat, add olive oil, add tofu and saute on each side until browned and crispy.
- Add the broccoli to the pan. Cook for 3-5 minutes.
- Combine sauce ingredients in a bowl and add to the pan. Stri and cook for 2 minutes. Add the noodles and cook for another 2-3 minutes.
- Garnish with sesame seeds and green onions.
Nutrition Facts : Calories 501 kcal, Carbohydrate 63 g, Protein 23 g, Fat 21 g, SaturatedFat 3 g, Sodium 1250 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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 NOODLES WITH TOFU
Give tofu a go with this low-fat, filling recipe with an Asian influence
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 7m
Number Of Ingredients 8
Steps:
- Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
- Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
- Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.
Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium
SESAME NOODLES
My niece's version of this classic recipe, it tastes fantastic and is quick and easy! You can also top this with cooked tofu and serve with a vegetable side dish for a healthful vegan dinner:D Adjust heat according to taste, and if you prefer a sweeter taste, swirl in a tablespoon of honey with the tahini and peanut butter.
Provided by Kumquat the Cats fr
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions.
- saute garlic and hot pepper in oil for 1-2 minutes.
- Mix in tahini and peanut butter, then whisk in warm water until the sauce is a creamy consistency (depending on the peanut butter you use and personal preference).
- Taste and add pepper, salt or more red pepper or hot sauce as desired.
- Toss with pasta and garnish with scallions, cilantro, cucumber then serve with lime wedges.
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- Cook noodles in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and hoisin. Add to the noodles along with tofu, broccoli, bell pepper and peanuts; gently stir to combine.
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- Toss cucumbers and a few pinches of salt in a colander. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water. Drain and squeeze out excess liquid again. Transfer cucumbers to a small bowl. Add ginger and 1 Tbsp. vinegar and toss to combine. Chill until ready to use.
- Cut tofu into 9 square-ish pieces by cutting the block into thirds, then cutting each third crosswise into 3 pieces. Pat dry.
- Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Transfer tofu to a plate; wipe out skillet. Heat skillet over medium-high. Return tofu to skillet and add soy sauce mixture (reserve medium bowl; you’ll use it again). Cook, turning tofu occasionally and reducing heat to medium if needed, until glaze is almost thick enough to coat a spoon, about 4 minutes.
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