Sesame Ginger Tofu Recipes

SESAME GINGER TOFU AND VEGGIE STIR FRY

Sesame Ginger Tofu and Veggie Stir Fry image

Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own.

Provided by Spencer 2

Categories Low Cholesterol

Time 40m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 14

Ingredients

14 ounces extra firm tofu
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 1/2 cups chopped chopped green beans
1 cup sliced carrot
1 tablespoon sesame oil
1 1/2 tablespoons grated ginger or 1/2 tablespoon ginger powder
1 1/2 tablespoons minced garlic
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes, to taste
3 tablespoons brown sugar
2 tablespoons water
1 tablespoon sesame seeds

Steps:

Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to "press" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1" cubes and toss with 1 tablespoon of cornstarch to coat.
While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside.
In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm.
Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors.
Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.

SESAME GINGER TOFU AND VEGGIE STIR-FRY

Sesame Ginger Tofu and Veggie Stir-Fry image

Sesame Ginger Tofu and Veggie Stir-Fry! Looking for a healthy dinner option? This is it! Perfectly crisp tofu, broccoli and carrots in a sesame-ginger-garlic sauce. Vegan & Gluten-Free.

Provided by Alex Caspero

Categories dinner

Time 30m

Number Of Ingredients 15

Ingredients

1 (14 ounce) extra-firm tofu, cubed
1 tablespoon cornstarch
1/4 teaspoon salt
1 tablespoon olive oil
4 cups chopped broccoli florets
1 cup sliced carrots
2 cups cooked brown rice, for serving
Sesame Ginger Sauce
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon maple syrup
1/3 cup low-sodium soy sauce or tamari for gluten-free version
2 tablespoons water
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar

Steps:

Press the tofu: you can use a tofu press or wrap the tofu in a kitchen towel or paper towels and place a heavy object on top. Let sit for 10 minutes while you prepare the sauce and chop the vegetables.

Nutrition Facts : ServingSize 1/4th stir-fry and 1/2 cup cooked brown rice, Calories 360 calories, Sugar 7 g, Sodium 831 mg, Fat 17 g, SaturatedFat 2 g, UnsaturatedFat 14 g, Carbohydrate 39 g, Fiber 5 g, Protein 17 g

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TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.
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In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
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