|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to drain the tofu well.
- 1/3 cup sesame seeds
- 1 pound extra-firm tofu, cut lengthwise into 8 slices, well-drained and patted dry (see note below)
- 3 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 medium red bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow bell pepper, cored, seeded, and thinly sliced
- 1 1/2 tablespoons peeled, minced fresh ginger
- 1 teaspoon dark (Asian) sesame oil
- 1 tablespoon tamari or soy sauce
- Gather the ingredients.
- Place the sesame seeds on a small plate. Dredge the tofu slices in the sesame seeds to coat them on all sides.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes on each side. Transfer the tofu to a serving platter.
- Add the remaining tablespoon of oil to the skillet. Add the onion, bell peppers, and ginger and cook, stirring often, until the vegetables are softened, about 8 minutes. Stir in the sesame oil and tamari. Remove from the heat. Serve the vegetables with the tofu.
- Draining tofu simply means pouring off the water that the tofu is packed in. Pressing means to wrap it in cloth or paper towels to let it sit on toweling, weighted down, to force out the excess water within. There are several reasons for pressing the water out of tofu, including to make it firmer and chewier, to make room for it to absorb other liquids and seasonings, such as marinades and spice rubs, and to avoid diluting sauces and dressings.
- Tofu is made by separating soymilk into curds and whey (a thin, light-amber-colored liquid), pressing the curds together, cutting the resulting soy cheese into blocks, and packing them into the whey or water. The amount of whey pressed out of the soymilk curds during the tofu-making process is what ultimately determines its texture. Soft tofu (sometimes called Japanese-style tofu) has a soft consistency, which is great for making dips, dressings, and desserts. Firm tofu has a medium density and is the best type to use when making tofu salads and scrambled tofu. Extra-firm tofu is dense, holds sliced or cubes shapes well, and is ideal for cutlets and stir-fried dishes. Silken tofu has a soft, custard-like texture and is packaged aseptically in 10-ounce containers that do not require refrigeration. Although the silken variety comes in soft, firm, and extra-firm textures, they all are fairly soft and tender.