nutritional information

Per Serving:

  • Calories: 334
  • Protein: 15 g
  • Total Fat: 24 g
  • Saturated Fat: 3 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 18 mg
  • Fiber: 3 g
  • Sugar: 0 g
Vegan

Crisp Black Sesame Tofu

4 servings

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.
  • ⅔ cup chopped scallions (white and light green parts)
  • 1 cup thinly sliced yellow bell pepper
  • 1 cup mung bean sprouts
  • ⅓ cup sesame seeds
  • 1 lb. extra-firm tofu, cut into ½-inch-thick slices (about 8 slices), drained well and patted dry
  • 4 Tbs. roasted garlic oil or olive oil
  • 1 ½ Tbs. peeled minced fresh ginger
  • ¼ cup rice vinegar
  1. In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.
  2. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 Tbs. 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.
  3. Add remaining 2 Tbs. 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.
April 2002

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