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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
First, drain and press the tofu.
For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!
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 is sesame tofu made of? ›
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 is the tofu rule? ›
No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.
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.
Is it better to fry or bake tofu? ›
It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.
What happens to your body when you eat tofu? ›
Soybeans and soy products like tofu are rich in isoflavones. These flavonoids (plant-based chemicals) help lower your blood pressure and offer other heart-protective benefits. A 2020 study found that people who ate a serving of tofu each week had an 18% lower risk of heart disease than those who didn't.
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 tofu healthier than chicken? ›
Chicken is higher in calories, proteins, and fats compared to tofu, while tofu contains dietary fiber, which chicken lacks. Whether it's this easy vegan curry or these dutch oven stovetop chicken thighs, both tofu and chicken are highly versatile and go well in many different recipes.
What to pair with tofu? ›
What to serve with tofu. These easy tofu meals go well with white rice, toasted bread, or noodles.
How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.
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.
Is it okay to eat tofu every day? ›
Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.
Is tofu good for your liver? ›
The soy-protein present in tofu helps to reduce the fat built in the liver. Tofu is one of the best foods for fatty liver. It is an essential source of protein to be included in your diet. Tofu is low in sugar and fat so this is an added advantage.
How to make tofu taste good? ›
Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
What makes tofu taste better? ›
Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
What is the best way 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.
How is tofu supposed to be cooked? ›
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.
Why won t my tofu get crispy? ›
The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.
