Sesame-Crusted Tofu Sticks with Vegetable Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Double-breading the tofu sticks gives them a crisp exterior. Look for ABC sauce in Asian markets. Ingredients:
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 large egg |
1 large egg white |
1 cup dry breadcrumbs |
1/4 cup all-purpose flour |
2 tablespoons sesame seeds |
1 (15-ounce) package extra-firm tofu, drained and cut into 18 sticks |
2 tablespoons dark sesame oil, divided |
1 (6-ounce) can pineapple juice |
cooking spray |
1/2 cup chopped shallots |
1 garlic clove, minced |
1/2 pound shiitake mushroom caps (about 10 mushrooms) |
2 cups (2-inch) sliced green onions |
1 cup cherry tomatoes, halved |
1 tablespoon chopped fresh thyme |
2 tablespoons balsamic vinegar |
1 tablespoon japanese sweet and sour sauce (such as abc sauce; optional) |
Directions:
1. To prepare tofu, combine first 4 ingredients in a shallow dish. Combine breadcrumbs, flour, and sesame seeds in a shallow dish.
2. Dip tofu, one piece at a time, in egg mixture; dredge in breadcrumb mixture. Return tofu to egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining tofu, egg mixture, and breadcrumb mixture.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add half of tofu; cook 4 minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Keep warm.
4. To prepare vegetables, pour pineapple juice into pan. Bring to a boil; cook until juice is reduced to 1/4 cup (about 5 minutes). Remove from pan.
5. Heat pan coated with cooking spray over medium-high heat. Add shallots, minced garlic, and mushrooms; sauté 4 minutes, stirring occasionally. Add green onions, tomatoes, and thyme, and cook 1 minute. Stir in pineapple juice and balsamic vinegar, and cook 30 seconds.
6. Arrange about 1/2 cup vegetable mixture on each of 6 plates; top each serving with 3 tofu sticks. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired. Serve immediately.
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