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 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
TERIYAKI TOFU STEAKS
Steps:
- If you have a hot oven going for another dish, this is a good thing to roast at the same time if your meal needs extra protein. This is truly not a recipe, though it will seem like one when it comes out of the oven! Preheat the oven to 425°F and line a roasting pan or baking sheet with baking parchment. Cut a 16-ounce block of tofu crosswise into 6 slabs, then blot well (since I have teenage sons, I always double this). Arrange the tofu in the prepared pan. You can cut shallow diagonal slashes into the tofu so it will absorb the sauce a little more deeply. Spoon a little good-quality, natural teriyaki sauce over each slab of tofu. Bake for 10 minutes, then flip gently. Spoon a little more teriyaki over each slab of tofu, then bake for 10 to 15 minutes longer.
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