Seared Sesame Tofu with Veggie Stir-Fry Over Brown Rice
May 19, 2016
This vegetarian delight features sesame-crusted tofu and thinly sliced veggies for a light, healthy meal.
- Prep: 1 hr 15 mins
- Cook: 15 mins
- Yields: 2 Servings
1 16 oz. package extra-firm tofu
sesame oil for frying tofu and stir-frying veggies
1 medium sized carrot, julienned
1/2 yellow bell pepper, julienned
2 green onions, stalks julienned, roots sliced thinly
1Slice the tofu into half-inch thick slices, then slice each one of those diagonally, from corner to opposite corner to create triangles. In a large baking dish or sheet pan, layer tofu slices onto a double layer of paper towels. Top tofu with another double layer and then place a cookbook or other heavy object onto tofu.
2Let sit for at least an hour to allow enough time to drain as much moisture from tofu as possible.
3In a small bowl, whisk together the egg and the Samurai sauce.
4In a separate shallow dish, blend together the panko and sesame seeds. Set both aside.
5Heat your sesame oil in a heavy-bottomed sauté pan or cast iron skillet on medium high. Make sure the oil is only a thin layer, not very deep.
6Dip each piece of tofu into the egg mixture, then dredge it in the sesame and panko mix until each piece is completely coated.
7Place tofu triangles into the hot oil and cook for about 3-4 minutes on each side or until the crust becomes golden brown.
8Remove each triangle form the pan and set onto a dry paper towel.
9Wipe pan clean and heat again with one tablespoon of oil.
10Quickly flash fry your veggies for 7-8 minutes so that they remain al dente, but have a little bit of char and color.
11Serve tofu with veggies drizzled with Samurai-Cilantro dressing.
1Blend all ingredients with whisk in a small bowl for about 5 minutes, or until well incorporated. Refrigerate for at least 30 minutes.
2Serve over Sesame Tofu and Stir-Fry Veggies.