SESAME ASPARAGUS AND TOFU
Tofu is the star of this healthy recipe with a sesame-infused sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together 1 tablespoon soy sauce, mustard, sesame oil, vinegar, and chives. Bring a large stockpot of water to boil. Blanch asparagus just until tender, 1 to 2 minutes. Transfer to a colander, and rinse under cold water. Set aside.
- Pour sesame seeds onto a small plate. Place remaining 2 tablespoons soy sauce and tofu in a medium bowl. Turn tofu in soy sauce to coat; let sit 30 seconds. Remove a baton; dip one side in sesame seeds. Transfer to a clean plate. Repeat with remaining batons.
- Heat a large saute pan over medium-high heat. Coat with cooking spray. Arrange tofu, with sesame seeds down, in pan. Cook until golden brown on the bottoms, about 5 minutes. Brown remaining sides, about 2 minutes per side; remove from skillet.
- In a large bowl, toss the asparagus in vinaigrette. Divide the asparagus and tofu among four plates, and drizzle with any remaining vinaigrette. Serve.
Nutrition Facts : Calories 99 g, Fat 6 g, Fiber 1 g, Protein 8 g, Sodium 167 g
CRISPY TOFU WITH SESAME ASPARAGUS AND DIPPING SAUCE
Categories Tofu
Number Of Ingredients 13
Steps:
- Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices, to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well. In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside. In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one. Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook, turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu. Wipe out the skillet, add the remaining 1 Tbs. peanut oil and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side. nutrition information (per serving): Calories (kcal): 450; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 5; Protein (g): 16; Monounsaturated Fat (g): 15; Carbohydrates (g): 33; Polyunsaturated Fat (g): 9; Sodium (mg): 870; Cholesterol (mg): 65; Fiber (g): 3;
CRISPY TOFU
Fry tofu in a coating of smoked paprika, garlic and seasoning to make these crispy tofu bites. Eat as a snack or as a starter or side dish in a veggie feast
Provided by Anna Glover
Categories Side dish, Snack, Starter
Time 15m
Yield Serves 2-4
Number Of Ingredients 7
Steps:
- Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
- Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
- Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
- Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.
Nutrition Facts : Calories 165 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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 DIPPING SAUCE
This may be my new favourite way to prepare tofu. It's from the Wild Rose Cleanse cookbook. I like my tofu crispy, so instead of coating the tofu in sesame seeds I pan fried it in a bit of olive oil and once it was almost done put sesame seeds on top of it in the pan, and cooked both sides a little bit longer. The sesame seeds coated both sides, but not as thoroughly as it does when coated with egg whites. The cooking time includes drying out the tofu for about twenty minutes, but does not include marinating time.
Provided by AinsleyB
Categories Soy/Tofu
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 inch thick slices, lay flat on a towel to dry out.
- Combine all the dipping sauce ingredients in a small mixing bowl.
- Marinate tofu in 1/2 to 3/4 of the dipping sauce for a couple hours. (The original recipe says to marinate for thirty minutes, but I did it overnight to maximize flavour).
- Remove tofu from marinade and pat dry with a paper towel (I skipped this step).
- Dip tofu in beaten egg white then coat with sesame seeds.
- Brown tofu slices on each side over medium heat in a non-stick pan with olive oil until sesame seeds are golden and crispy, about 5-7 minutes per side (The recipe says two minutes per side, but I found it took much longer).
- Serve with remaining dipping sauce.
Nutrition Facts : Calories 635.7, Fat 55.9, SaturatedFat 7.8, Sodium 53.3, Carbohydrate 18.1, Fiber 5.3, Sugar 2.8, Protein 24
CRISPY TOFU WITH SWEET-AND-SOUR SAUCE
Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.
Provided by Eric Kim
Categories snack, finger foods, vegetables, appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
- While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
- Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
- Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
- In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
- Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
- To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.
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