nutritional information

Per 1 1/2-cup serving:

  • Calories: 251
  • Protein: 17 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17 g
  • Cholesterol: <1 mg
  • Sodium: 580 mg
  • Fiber: 8 g
  • Sugar: 3 g
Vegan

Korean Sesame-Crusted Tofu

Serves 4

30 minutes or fewer

Serve this dish with steamed rice and kimchee, spicy pickled cabbage found in the refrigerator section of Asian grocery stores and well-stocked supermarkets.
  • 1 16-oz. pkg. extra-firm tofu, drained
  • 2 Tbs. sesame seeds
  • 4 tsp. toasted sesame oil, divided
  • 1 lb. bok choy, coarsely chopped (4 cups)
  • 1 medium red bell pepper, sliced (1 cup)
  • 1 15-oz. can baby corn, rinsed and drained
  • 8 green onions, thinly sliced (½ cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 bird’s eye chiles or other small chile peppers, seeded and minced
  • 2 Tbs. low-sodium soy sauce

1. Place tofu between two cutting boards, tip boards over sink edge; drain 10 minutes. Cut tofu into bite-size cubes.

2. Coat tofu with sesame seeds in small bowl. Heat 2 tsp. oil in wok or large nonstick skillet over medium heat. Add tofu, and sauté 10 minutes, or until golden brown. Remove tofu to plate.

3. Heat remaining 2 tsp. oil in wok over high heat. Add bok choy and bell pepper; stir-fry 4 minutes. Stir in corn, green onions, garlic, and chiles; stir-fry 2 minutes more. Stir in soy sauce, then fold in tofu.

July 2009

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comments

My daughter wanted fried tofu, so we coated the tofu with sesame seeds, then lightly rolled them in flour and fried them up. We stir fryed the veggies, then added the tofu...delicious!

Jacque Enriques - 2012-07-09 18:40:21