Easy Sesame Tofu With Teriyaki Vegetables Recipes

VEGETABLE AND TOFU STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
• Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
• In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

GARLIC SESAME TOFU

Steps:

• Preheat the oven to 400 Fahrenheit.
• Drain the excess liquid from the tofu and dry it off with a towel*.
• Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
• Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
• Add to the baking tray and bake for 30-35 minutes or until golden brown.
• During the final 10 minutes, prep the sauce.
• Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
• Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
• Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
• Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
• When the tofu is done, toss with the sauce. Serve over rice with steamed broccoli or enjoy as is!

TERIYAKI NOODLES

Steps:

• Prepare one batch of teriyaki sauce
• Add sesame oil, sliced mushrooms, broccoli florets, sugar snap peas, and green onions to a large skillet
• Cook over medium high heat for 15 - 20 minutes, until mushrooms release and cook off their liquid
• During the last 10 minutes, prepare the ramen noodles according to package instructions and discard the flavor packets
• Once vegetables are done cooking, add the ramen noodles and homemade teriyaki sauce to the skillet and stir to combine
• Salt or add soy sauce to taste, if desired
• Serve as is, or top with sweet chili sauce for a spicy kick

EASY SESAME TOFU WITH TERIYAKI VEGETABLES

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.

SESAME CRUSTED TOFU STEAKS WITH TERIYAKI SAUCE

Steps:

• Season tofu: Pat tofu dry with paper towels. Sprinkle with salt and pepper.
• Prepare crust coating: Place flour, egg and sesame in separate bowls (medium shallow bowls or tupperware best).
• Sesame crust: Press tofu into flour, shake off excess. Dip in egg, then let excess drip off before coat in sesame seeds, pressing to adhere all over. Repeat with remaining tofu.
• Crispy garlic: Heat oil in a non stick skillet over medium heat. Add garlic and cook until golden and crisp. Remove and drain on paper towels.
• Cook tofu: Turn heat up to medium-high. Place tofu in skillet and cook for 1 1/2 minutes until the sesame smells nutty and becomes crisp. Turn carefully and cook the other side for 1 1/2 minutes. Then use tongs to prop the tofu steaks up on its sides to sear the edges until crisp - about 30 seconds each side should do it (see video for my technique).
• Drain: Remove tofu to paper towel lined plate.
• Teriyaki Sauce: Lower heat to medium then add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency, then remove skillet from stove.
• Serve: Place tofu steak on plate. Spoon over Teriyaki Sauce (it clings to sesame, don't worry, crust stays crispy). Sprinkle with garlic and green onion. Devour, then declare, "I LOVE TOFU!!".

EASY TERIYAKI NOODLES

Steps:

• In a small bowl, combine arrowroot powder or corn starch with 2 Tablespoons water and form a paste. Set aside.
• Add all the remaining ingredients in a small saucepan and cook on medium-low until heated through.
• Add the arrowroot (or cornstarch) paste, stir into the saucepan, and reduce the temperature to low.
• The sauce will thicken as it heats.
• If using Shirakii noodles, follow the package instructions.
• Or, is using rice noodles, follow the directions on the package.
• Rinse and drain.
• Transfer noodles to a bowl.
• Add 1/4 cup homemade teriyaki sauce and toss to coat. Add additional sauce in small amounts to get the amount preferred. The goal is to lightly coat the noodles, not soak them in the sauce.
• Serve with sesame seeds and Thai basil if desired.
• Cut tofu into cubes and marinate overnight in 1/4-1/2 cup teriyaki sauce if using tofu.
• Follow the directions for baking, air-frying, or cooking in a skillet (link). Cooking tofu
• In a skillet, saute onions and mushrooms until onions are translucent and mushrooms are browned.
• Add carrots, broccoli, and name and stir to combine-Cook for 10 minutes on medium-low.
• If eating teriyaki noodles plain, toss in sauce and garnish with sesame seeds and Thai basil.
• To add tofu and vegetables, toss the noodles in sauce and plate.
• Add the sauteed vegetables and cooked tofu pieces.
• Sprinkle with sesame seeds and Thai basil leaves for added flavor.
• Drizzle with additional sauce if desired.