Crisp Black Sesame Tofu Recipe - Cooking Index
Crisp Black Sesame Tofu Recipe - Cooking Index
This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to use extra-firm tofu and drain it well. Regular sesame seeds work fine, but for a striking presentation, use black sesame seeds.
Courses: Vegetarian| 2/3 cup | 97g / 3.4oz | Chopped scallions, white and light green |
| 1 cup | 237ml | Thinly-sliced yellow bell pepper |
| 1 cup | 160g / 5.6oz | Mung bean sprouts |
| 1/3 cup | 36g / 1.3oz | Sesame seeds |
| 1 lb | 454g / 16oz | Extra-firm tofu - cut 1/2"-thk slices, |
| Drained well, patted dry - (abt 8 slices) | ||
| 4 tablespoons | 60ml | Roasted garlic oil or olive oil |
| 1 1/2 tablespoons | 22ml | Minced peeled fresh ginger |
| 1/4 cup | 59ml | Rice vinegar |
In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.
Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons oil in heavy skillet over medium heat. Add tofu and cook until golden brown, about 3 minutes per side. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
Add remaining 2 tablespoons oil to skillet. Add ginger and cook over medium heat, stirring often, 1 minute. Stir in rice vinegar, bring to a boil, then remove from heat. Drizzle tofu and vegetables with pan sauce. Serve hot.
This recipe yields 4 servings.
Per Serving: 334 Cal; 15g Prot; 24g Total Fat (3 Sat. Fat); 10g Carb.; 0mg Chol; 18mg Sod.; 3g Fiber.
Source:
Vegetarian Times, April 2002
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