Sesame Sauce For Seitan Or Tofu Recipes

Steps:

• Dissolve cornstarch in water and set aside.
• Saute garlic and ginger until golden.
• Add vegetable broth, soy sauce, sesame oil, vinegar, brown sugar, orange juice, and splenda.
• Add cornstarch and stir until sauce thickens and bubbles.
• Remove from heat and stir in sesame seeds.
• Pour over tofu or seitan.

Steps:

• Cut tofu into 1/2 thick slices. Place in a 9Â�~13Â�Â� baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something), and let press for 20-30 minutes. Cut into cubes.
• Coat tofu cubes in egg, then toss in cornstarch until coated and dry. Shake off extra cornstarch.
• Combine sugar, cornstarch, water, rice vinegar, soy sauce, sesame oil, chili paste, and garlic in a small saucepan. Bring to a boil, and boil for 5 minutes, until thick.
• While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces donÂ�ft stick together. Cook (without touching!) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
• Wipe out tofu pan and heat a drizzle of oil. Saute broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat. Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.

Steps:

• Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
• Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
• Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
• Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
• Serve vegetables with sauce over brown rice and top with sesame tofu.

Steps:

• Saute garlic and minced ginger until garlic is very light brown.
• Add soy sauce, brown sugar, vinegar, vegetable broth, and dissolved cornstarch.
• Pour over seitan or tofu.
• Sprinkle with sesame seeds.

Steps:

• cut seitan into bite size pieces.
• in a plastic bag, evenly coat seitan with flour.
• mix tempura flour and ice water in a bowl until you get a smooth batter.
• dip floured seitan in batter and deep fry til crispy.
• place seitan on paper towel to drain excess oil.
• In a wok or large frying pan, heat oil and stirfry all shredded vegetables.
• add teriyaki sauce, sesame oil and salt and pepper to taste.
• add seitan.
• serve with rice and sprinkle sesame seeds.

Steps:

• IMPORTANT NOTES: The ginger should be a rounded tablespoons Seitan should be bite size. Asparagus should be cut crosswise into 1/2 inch pieces. The pepper should be cut into 1/2 inch pieces. Use the white and green parts of the scallion and it is for garnish. Use garden fresh spring asparagus if you can get it.
• To cook the Jasamine Rice: Bring 3 cups water and a scant 1 tsp kosher salt to a boil and add 2 cups raw white jasamine rice. Cover reduce heat and cook for 15 minutes Remove and let stand covered for 10 minutes. This makes 6 cups.
• In medium bowl combine ginger, garlic, oil, Braggs, sugar and five spice.
• Add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.
• Cover bowl with plastic wrap and marinate for at LEAST 2 hours and up to 3 days in the fridge. For Tofu the longer it sets the more it will taste like the marinade. You want that if you are a beginner who has not made tofu before. Trust me. You also want to marinade the tempeh for a while too. It really won't matter too much on the seitan. The basic flavor was cooked in with the broth when it was made this is just accent like a real meat marinade.
• Heat a large skillet over medium high heat. Add the setian along with the marinade, the asparagus and bell pepper.
• Stir fry until asparagus is bright green tender but crunchy. About 5 to 7 minutes.
• Serve over the rice and garnish with the lime wedges and scallions.
• Cooking includes basic marinate time.