Vegetarian! Easy! Picky eater approved! Sesame Tofu with Stir Fried Veggies requires a little bit of thought in the preparation, but it’s really quite easy. It’s a good recipe to use up leftover veggies in the refrigerator.
Corn starch helps the tofu pieces not stick to the skillet during the cooking process. The sauce, however, does not use corn starch and may seem thin, but it is absorbed by the cooked tofu and the result is delicious. Serve it with a Ginger Lime Fizz.
The sesame tofu from this recipe can also be a great substitute for the meat in recipes like Asian Chicken Salad with Miso Dressing.
Sesame Tofu with Stir Fried Veggies
May 13, 2020
: 2 - 3
: 10 min
: 15 min
: 35 min
: Easy
Ingredients
- 1 16oz package extra firm tofu
- 1/2 t kosher salt
- 1/8 t pepper
- 1 T yellow miso paste
- 1/4 c cornstarch
- 1/2 c sesame seeds
- 4 T canola oil, divided
- 1 head broccoli, cut into small florets (optional: steam until crisp tender)
- 1 carrot, julienned
- 1 small yellow onion, sliced thinly
- 1/4 c soy sauce
- 2 T rice vinegar
- 1 T mirin
- 2 T brown sugar
- 1 clove garlic, grated on a microplane
- 1 inch ginger, grated on a microplane
- 3 scallions, sliced thinly
- 1 t sambal olek (optional)
Directions
- Step 1 Cut the tofu into 9 or 10 1/4 inch pieces and place in layers with a towel between layers. Allow the water to be absorbed by the towel for at least 15 minutes. The towel with tofu can be placed on a plate and refrigerated all day if necessary.
- Step 2 Mix the sauce ingredients (soy sauce through samba olek) in a small bowl and set aside.
- Step 3 Once the tofu has finished draining on the towel, sprinkle very lightly with the kosher salt and black pepper on each side of each piece.
- Step 4 Use a butter knife to spread a very thin layer of miso paste on each side of each tofu piece.
- Step 5 Place the cornstarch on one half of a plate and the sesame seeds on the other half.
- Step 6 Heat 3T of the oil in a large skillet on medium heat.
- Step 7 Press each piece of tofu into the sesame seeds on each side, then into the cornstarch on each side, being careful not to have big clumps. Then place each piece in the hot skillet.
- Step 8 Cook for about 5 minutes on each side or until a golden brown color is achieved on each side.
- Step 9 While the tofu cooks, add the remaining 1 T of oil to a second skillet and cook the onion and carrots over medium heat for 3 minutes. Add the broccoli (preferably pre-steamed) and the sauce and lower the heat. Simmer for about 2 minutes and turn off the heat.
- Step 10 Finish cooking the tofu.
- Step 11 Place 3-4 pieces of tofu in a wide, low bowl with veggies. Spoon some sauce over the tofu and serve immediately.
