Better Than Takeout Sesame Tofu Recipes
SESAME TOFU
Make and share this Sesame Tofu recipe from Food.com.
Provided by CardaMom
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
BETTER-THAN-TAKEOUT SESAME TOFU
I found this recipe on loveandoliveoil.com. It's a little bit of work pan frying all the tofu cubes, but it's so worth it! The tofu is perfectly crunchy, and the sauce is delicious. It can be served over jasmine rice. This is healthier and tastier than regular Chinese take-out! I substituted broccoli for broccolini.
Provided by elisechristiane
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 thick slices. Place in a 9�~13�� 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 don�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.
Nutrition Facts : Calories 405.9, Fat 25.1, SaturatedFat 4.4, Cholesterol 46.5, Sodium 533.5, Carbohydrate 38.2, Fiber 1, Sugar 25.7, Protein 9.6
STICKY TOFU (20-MINUTE EASY RECIPE)
This better than takeout sticky tofu recipe will make you love tofu, I promise! The tofu is lightly breaded, then pan roasted and covered in a super easy sweet & savory sauce. It makes for a very tasty plant-based protein to use over noodles, in buddha bowls or even in sandwiches. Plus, it will be done within 20 minutes!
Provided by Jessica Laroche
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Combine all of the sauce ingredients together in a small bowl. Set aside.
- Pat dry the block of tofu using a hand towel or paper towels. Then, cut the tofu as desired. I like to shape the pieces in triangle for this recipe, but cubes would work great too. To make the triangles, slice the block of tofu in 4 equal rectangular, then slice them in diagonal to get large triangles.
- In a shallow medium size bowl, combine the flour and corn starch. Then, cover the pieces of tofu by tossing/pressing them in the flour mixture (the moist nature of the tofu should help the breading stick to it). Transfer to a plate and keep going until you covered all the tofu.
- Warm up a non-stick pan over medium-high heat. You can also warm up a small amount of sesame oil to help the tofu roast. Roast the tofu on each side until browned, flipping the pieces a few times (for about 15 minutes).
- Once the tofu is roasted to your liking, then pour the sauce over and use thongs to flip the tofu and makes sure they all are covered with some of the sauce. Cook for a short time or until the sauce is to your desired consistency (it should take about 1-2 minutes or so).
- Serve immediately over noodles or rice with a side of veggies.
More about "better than takeout sesame tofu recipes"
BAKED SESAME TOFU - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (1)Calories 176 per servingCategory Main Course
- Preheat oven to 420 degrees F. Line a large baking sheet with parchment paper. Slice tofu into 1" cubes. Press tofu firmly with a paper towel to remove excess moisture from the outside.
- Add tofu to a large plastic bag or container. Sprinkle with olive oil, corn starch and salt. Gently toss to coat the tofu. You can also move your hands on the outside of the plastic bag to coat the tofu.
- Place the tofu in a single layer on the parchment paper-lined baking sheet. The tofu cubes should not be touching each other. Bake in 420 degree oven for 25-30 minutes, or until golden brown.
- Meanwhile, make the sesame sauce. Add sesame oil to a small sauce pot over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
SESAME TOFU RAMEN - DISHING OUT HEALTH
From dishingouthealth.com
4.8/5 (13)Total Time 35 minsCategory Main CourseCalories 470 per serving
- In a large measuring glass or bowl, combine vegetable broth, soy sauce, tahini, vinegar, and chili garlic sauce; stir with a whisk. Set aside. Start heating a pot of salted water over medium-high in preparation of cooking the noodles.
- Heat 2 Tbsp. of the oil in a large skillet over medium. Once hot, add tofu and cook 8 to 10 minutes, turning to brown all sides, until golden. Season with 1/4 tsp. salt, and transfer to a plate.
- Add remaining 1 Tbsp. oil to pan, along with mushrooms. Cook 5 minutes, until mushrooms start to soften. Add two-thirds of chopped green onion (reserve remaining for garnish) and shallots; season with remaining 1/4 tsp. salt, and cook 3 more minutes. Add sauce to pan and cook 2 minutes, until slightly thickened. Cover pan and turn off heat.
- Once the water in your soup pot comes to a low boil, add ramen and cook according to package instructions (most need 3 to 4 minutes). Drain, and transfer noodles to pan with vegetables and sauce. Add tofu back to pan and use a set of tongs to continuously toss until sauce thoroughly coats noodles. Garnish with remaining green onion and sesame seeds.
ORANGE TOFU - GLUTEN FREE | LOW CARB | HEALTHIER + BETTER ...
From lifemadesweeter.com
Cuisine American, Asian, ChineseCategory Main CourseServings 4Calories 378 per serving
- Prepare Tofu: Tear or cut the tofu into 1-inch chunks. (Tearing the tofu makes them resemble chicken nuggets).
- For an extra crispy coating: Dip each piece of tofu into a bowl of finely crushed crackers, making sure each piece is evenly coated.
- Bake tofu in the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper. Bake for 22-25 minutes, or until golden and crispy, flipping each piece halfway through.
SESAME TOFU WITH STIR FRIED PEPPERS - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (11)Total Time 1 hr 30 minsCategory DinnerCalories 306 per serving
- First, drain the tofu. Dry the tofu with kitchen paper. Slice the tofu into 4 even slices.Line a baking tray with 2 layers of kitchen paper, place the tofu on the paper. Cover with another 2 layers of kitchen paper. Place a smaller baking tray over the covered tofu then place 4 cans of beans on top. Leave the tofu to drain for at least 15 minutes, 30 minutes if you can.
- Once the tofu is done, make the marinade.Add ½ a tablespoon of cornflour (cornstarch) to a large bowl. Whisk in 1 tablespoon of dark soy sauce, 1 tbsp sweet chilli sauce, ½ a tablespoon of maple syrup, 1 and a ½ tablespoons of lemon juice, ½ tablespoon of grapeseed oil and 1 tablespoon of toasted sesame oil. Stir in 1 minced clove of garlic. Then add the tofu. Stir well to make sure each cube is covered in the marinade. Leave the tofu to soak up the marinade for about 30 minutes. Keep the leftover marinade.
- After 30 minutes, heat ½ tbsp of oil in a wok then start frying the tofu in small batches. Making sure to turn the tofu so all sides get nice and crispy. Remove from the wok then place on a plate and cover to keep warm.
- Heat 1 tablespoon of oil in a wok or large frying pan. Add the onion and cook until it is translucent for about 5 minutes. Add garlic, ginger and ¼ teaspoon of dried red chilli flakes, cook for a minute. Then add the peppers and cook for about 3 minutes.Whisk together the lemon juice soy sauce and sesame oil in a small bowl.Add the sauce and cook for until it bubbles up.Add the remaining marinade and the tofu, cook over medium heat, gently stirring all the time, until the sauce is thick and sticky and the tofu is hot.Serve immediately, with boiled rice, sliced spring onions and sesame seeds.
SESAME TOFU — CRISPY TOFU WITH A SWEET SAUCE - NAMELY MARLY
From namelymarly.com
5/5 (4)Total Time 35 minsCategory Main CourseCalories 302 per serving
- Add the sesame oil to a saucepan over medium-low heat. Add the garlic and simmer until fragrant, about 2 to 3 minutes.
- Remove tofu from its package and press it to drain out extra moisture. Either use a tofu press or wrap in a kitchen towel and place something heavy like a can of beans over the top for 30 minutes or more. Once pressed, cut tofu into ½-inch cubes and pat dry with a paper towel.
- To serve, arrange tofu on a platter and drizzle with sauce. Serve with rice, cauliflower rice, low carb noodles, steamed broccoli, and your favorite vegetables. Sprinkle with sesame seeds
BETTER-THAN-TAKEOUT GENERAL TSO'S CHICKEN/TOFU - WORKWEEK ...
From workweeklunch.com
4.4/5 (37)Total Time 35 mins
- To a small bowl, add the sriracha, soy sauce, sugar, water and rice vinegar. Whisk well and taste it - adjust the sauce as needed (add more sugar to make it less spicy, add more sriracha to make it spicier) and set aside. In a separate small bowl, mix 1 TBSP water and cornstarch and set aside.
- Add 1 TBSP oil to a skillet over medium heat, followed by the garlic and ginger. After a minute, add the frozen veggies with salt and pepper to taste and cook uncovered until heated through, stirring occasionally - about 7-10 minutes (depending on how long they've been out of the freezer). Then remove the veggies from the pan and set them aside.
- Add 1 TBSP olive oil to the same skillet over medium heat. Then add the chicken or tofu. Add salt and pepper to taste and cook on each side for about 5-7 minutes, until the edges of the chicken/tofu look crispy. For tofu, you can flip/turn more often. For chicken, just flip once or twice. When finished, turn off the heat, but keep the chicken/tofu in the pan for now.
BETTER-THAN-TAKEOUT HEALTHY EGGPLANT TOFU - UPBEET ANISHA
From upbeetanisha.com
- Add 1 tbsp avocado or sesame oil to a pan on medium heat. Fry tofu until crisp, about 3-4 minutes per side.
- Take tofu out of the pan and now add eggplant and red bell pepper. Make sure to stir occasionally. Cook for 12 minutes while you make the sauce.
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Estimated Reading Time 2 mins
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