Sesame-Coated Tofu With Spicy Broccoli |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Healthy and very tasty! Times are estimates. Edited to add that you must drain the tofu or this recipe won't work. Ingredients:
2 1/2 cups broccoli florets |
1/4 cup tahini (sesame paste) |
2 tablespoons soy sauce, yamasa's the best |
1/3 cup water, approximately |
1 cup sesame seeds |
1 (16 ounce) package extra firm tofu |
2 tablespoons peanut oil |
1/2 teaspoon red pepper flakes |
2 teaspoons toasted sesame oil |
Directions:
1. Cover a cutting board with paper towels or towels. Cut the tofu into 1/2-inch-wide by 1/2-inch-thick long strips. Place the tofu on the cutting board and lay a weight such as a heavy frying pan on top. Drain for 20 to 30 minutes.
2. Steam the broccoli until crisp-tender, 2 to 3 minutes, then plunge into a bowl of ice water. Drain and set aside.
3. In a small, shallow bowl, combine the tahini, 1 tablespoon of the tamari, and enough water to make a smooth sauce. Place the sesame seeds on a plate. Dredge the tofu strips in the tahini mixture, then coat with the sesame seeds.
4. Heat 1 tablespoon of the peanut oil in a large skillet over medium heat. Working with batches, add the tofu strips and cook until lightly browned on both sides, about 5 minutes total. Transfer to a serving platter and keep warm.
5. Heat the remaining 1 tablespoon peanut oil in the same skillet over medium heat. Add the red pepper flakes and broccoli and stir-fry until hot, about 2 minutes. Splash with the remaining 1 tablespoon tamari and spoon the broccoli over the tofu. Drizzle the sesame oil over all and serve hot.
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