Sesame Tofu Recipes

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.

Steps:

• Wrap tofu with paper towels and place on a cutting board.
• Put a heavy plate on top to press out liquid for approximately 20 minutes.
• Stir sauce ingredients together in a saucepan.
• Simmer sauce while you cook the tofu.
• Dry drained tofu with paper towels and cube.
• Dust very lightly with cornstarch.
• Heat 1" oil in deep frying pan.
• Fry tofu in 350 degree F oil until golden brown.
• Place fried tofu in a large bowl and toss with 2/3 cup sauce, sprinkle liberally with sesame seeds and scallions.
• Toss gently.
• Serve remaining sauce for dipping or drizzled over vegetables.

Steps:

• To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
• Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
• Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
• To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

Steps:

• Press tofu: Slice tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off liquid, and pat tofu dry with paper towels.
• In a large shallow dish, combine mustard, sesame seeds, garlic, and soy sauce. Place tofu in dish, and turn once to coat evenly with marinade. Let marinate at least 20 minutes at room temperature while preparing ingredients for stir-fry.
• Heat a 12-inch nonstick saute pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to pan, swirling pan to coat. Add tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer tofu to a platter; cover loosely with aluminum foil to keep warm.
• In same pan or wok, heat remaining 2 teaspoons canola oil. Add ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until vegetables are crisp-tender and bright, about 7 minutes. Add soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately spooned over the tofu.

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:

• 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.

Steps:

• Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
• Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
• Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
• Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
• Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.

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.