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Sesame Ginger Tofu
Ingredients
- 14 ounces Tofu, firm or extra firm
- 1/3 cup Blue Agave or Honey
- 3 tablespoons Tamari
- 3 tablespoons Ginger, finely chopped
- 2 tablespoons Sesame Oil (use the variety that is not toasted)
- 2 tablespoons Rice Vinegar
- 2 cloves Garlic, finely chopped
- 1 teaspoon Red Pepper Flakes
- 1/4 cup Flour
- 1 tablespoon Canola Oil
- 1/4 cup Sesame Seeds, lightly toasted
- 6 Green Onions, chopped
This recipe is very similar to the Whole Foods Sesame Ginger Deli Tofu. This is a very tasty sauce that I would recommend doubling as you will want more. The first time I made it, I made it per the recipe above. The second time, I doubled it and it was the perfect quantity. If you have a meat eater, the sauce works well with chicken as well.
While, you do not have to have a official Tofu Press, I love the one I purchased from Tofu Xpress via Amazon last month. You can try a method like this one to press your tofu if you only eat tofu occasionally. Pressing your tofu rids it of the excess water and allows it to absorb a sauce or marinade much easier, giving your tofu great flavor. If you are going to purchase one, I would highly recommend the Tofu Xpress as it is very easy to use and doesn’t take much time or effort.
While your tofu is pressing, combine the blue agave (or honey), tamari, ginger, sesame oil, rice vinegar, garlic, and red pepper flakes in a sauce and bring to a simmer.
Cube the tofu after you have drained the water. Dip the tofu in the flour lightly.
Next you can either fry your tofu or bake it. It obviously tastes better fried but baking is much healthier and it is still quite tasty baked.
To Fry: Fry the tofu in canola oil until golden brown.
To Bake: I marinated the tofu for about 30 minutes before baking. Then I baked the tofu.
Toss the tofu with about 2/3 of the sauce. Save the remaining sauce for your vegetables or as additional dipping sauce. Top with your toasted sesame seeds and green onion.
On a side note, I had no clue how to toast the sesame seeds. Luckily, my friend Donna was over and before I had to google, she gave helped with out. It was quite easy but basically I just toasted in a pan on the stove. Yes, I know that is probably pretty basic but I do often google things like that!
Serves 4.
Yum, yum, yum.
We paired with steamed broccoli (topped with a little sauce) and quinoa, which is great for protein, fiber, and iron!
Drool….
Post Dinner Analysis
This was a hit. We had some friends stop by as I was cooking and all three of them – including a 11 year old boy thought it was delicious! My husband loved the sauce and even like the tofu version. Again, one batch is just not enough so I’ve made a note to always double this recipe.
Freezer Friendly
I’ve read that you can freeze tofu. I think this is a recipe that could be frozen but is probably better freshly made.
Meat it Up
Substitutechicken for tofu using the exact same steps. I really hate cooking meat but as a labor of love for my husband, I made the chicken variety on the second batch! Either version, he says I can make it again. :)
Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.
Print
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
Description
To make with chicken: Simply substitute the tofu for chicken.
- 14 ounces Tofu, firm or extra firm
- 1/3 cup Blue Agave or Honey
- 3 tablespoons Tamari
- 3 tablespoons Ginger, finely chopped
- 2 tablespoons Sesame Oil (use the variety that is not toasted)
- 2 tablespoons Rice Vinegar
- 2 cloves Garlic, finely chopped
- 1 teaspoon Red Pepper Flakes
- 1/4 cup Flour
- 1 tablespoon Canola Oil
- 1/4 cup Sesame Seeds, lightly toasted
- 6 Green Onions, chopped
Instructions
- Press tofu with a Tofu press or a with two plates to get rid of the excess water.
- While your tofu is pressing, combine the blue agave (or honey), tamari, ginger, sesame oil, rice vinegar, garlic, and red pepper flakes in a sauce and bring to a simmer.
- Cube the tofu after you have drained the water. Dip the tofu in the flour lightly.
- Next you can either fry your tofu or bake it. It obviously tastes better fried but baking is much healthier and it is still quite tasty baked.
- To Fry: Fry the tofu in canola oil until golden brown.
- To Bake: I marinated the tofu for about 30 minutes before baking. Then I baked the tofu.
Notes
Source: http://bargainbriana.com/sesame-ginger-tofu-recipe
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FAQs
A thick crust of black and white sesame seeds coats slabs of tofu, and a simple sesame sauce infuses them with sweet and tangy flavor. It's just as fun and flavorful as takeout, but it's so much healthier. If you have an air fryer, I highly recommend you try this recipe.
What type of tofu for stir-fry? ›
For tofu stir-fries, buy extra-firm tofu (or if you can't find that, buy firm tofu). Grace Young, wok guru and author of Stir-Frying to the Sky's Edge, says that for the best texture, “You want to remove as much liquid as possible before you stir-fry, so start with extra-firm.
How to make tofu tasteful? ›
Coat it in a lot of dry seasonings.
You can also use your favourite potent seasoning mix and coat your tofu in it. Pre-season it, then let it soak in a sauce to soak up flavours. My Slow Cooker Tofu Butter Chicken wasn't even pre-seasoned, but it was well pressed, and so it truly soaked up the flavours of that sauce.
How to cook tofu block? ›
Heat a few tablespoons of oil in a skillet over medium high heat. Add tofu to the pan in a single layer. Do not overcrowd the pan. Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy.
Why do Chinese eat so much tofu? ›
This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming dynasty, described a method of making tofu in the Compendium of Materia Medica.
Is Sesame Tofu good for you? ›
Dietitian's Choice: Crispy Sesame Tofu
Packed with fiber, iron, and calcium, this baked meal can be paired with sweet and savory sesame sauce, Asian vegetable medley, and brown rice for a nutritious and flavorful dinner! Press the tofu: Wrap each block of tofu in paper towels.
What not to mix with tofu? ›
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
What kind of tofu do Chinese restaurants use? ›
White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.
Should you marinate tofu before cooking? ›
Let the marination magic happen
You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up.
What should I season tofu with? ›
Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.
In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.
How long should tofu cook for? ›
Heat vegetable oil in a large nonstick skillet over medium-high. Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam). Cook the tofu until golden brown, 3 to 4 minutes per side.
What happens if you don't drain tofu before cooking? ›
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
How to cook tofu for beginners? ›
Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
What is the healthiest way to eat tofu? ›
Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.
Is sesame tofu usually vegan? ›
A Gluten-Free, Vegan Spin on a Takeout Favorite
If you've recently gone plant-based and are looking for a hearty substitute for the classic takeout dish, you'll love this sesame tofu. The tofu's baked until crispy, then tossed in a sticky sesame sauce until every bite's coated and packed with flavor.
What is the tofu made of? ›
Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.
What is the healthiest form of tofu? ›
Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.
What are the three types of tofu? ›
Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.
