Best Sesame Marinated Tofu With Vegetables Recipes

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15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

Steps:

  • Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
  • Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
  • Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
  • Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

TOFU STIR FRY



Tofu Stir Fry image

This quick and easy Sesame Soy Tofu Stir Fry is loaded with fresh and colorful vegetables and plant-based protein.

Provided by Gina

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 13

1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
1/4 cup reduced-sodium vegetable broth
1 tablespoon honey (or brown sugar for vegan)
16 ounces super firm tofu (drained, pressed)
1 tablespoon reduced-sodium soy sauce (or gluten-free soy sauce)
2 tablespoons cornstarch or arrowroot powder
1 tablespoons neutral oil (such as grapeseed or canola)
1 tablespoon sesame oil
1 red bell pepper (diced 1/2 inch)
1 small bunch of broccolini (chopped 1-inch)
4 garlic cloves (minced)
1 tablespoon grated ginger
1 tbsp sesame seeds (toasted)

Steps:

  • In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
  • Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
  • Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
  • In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
  • Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
  • Remove tofu and set aside.
  • To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
  • Add the garlic and ginger and cook 30 to 60 seconds.
  • Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
  • Top with sesame seeds.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g

SESAME MARINATED TOFU WITH VEGETABLES



Sesame Marinated Tofu with Vegetables image

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens in this vegetarian-friendly dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Number Of Ingredients 16

16 ounces extra-firm tofu
1 teaspoon Dijon mustard
3 to 4 teaspoons toasted sesame seeds
1 teaspoon black sesame seeds (optional)
1 garlic clove, minced
3 tablespoons low-sodium tamari soy sauce
3 1/2 teaspoons canola oil
1 tablespoon freshly minced ginger
2 garlic cloves, minced
12 shiitake mushrooms (about 4 ounces), stems removed, quartered
1 red bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
12 ounces Chinese broccoli (2 small bunches), cut crosswise into 2-inch pieces
4 scallions, sliced crosswise into 2-inch pieces
2 teaspoons low-sodium tamari soy sauce
1/2 teaspoon sesame oil
Freshly ground black pepper

Steps:

  • Press tofu: Slice tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off liquid, and pat tofu dry with paper towels.
  • In a large shallow dish, combine mustard, sesame seeds, garlic, and soy sauce. Place tofu in dish, and turn once to coat evenly with marinade. Let marinate at least 20 minutes at room temperature while preparing ingredients for stir-fry.
  • Heat a 12-inch nonstick saute pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to pan, swirling pan to coat. Add tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer tofu to a platter; cover loosely with aluminum foil to keep warm.
  • In same pan or wok, heat remaining 2 teaspoons canola oil. Add ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until vegetables are crisp-tender and bright, about 7 minutes. Add soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately spooned over the tofu.

Nutrition Facts : Calories 191 g, Fat 10 g, Fiber 5 g, Protein 14 g, Sodium 655 g

SESAME NOODLES WITH TOFU



Sesame noodles with tofu image

Give tofu a go with this low-fat, filling recipe with an Asian influence

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 7m

Number Of Ingredients 8

250g pack firm tofu , drained (we used Cauldron)
2 tbsp reduced-salt soy sauce , plus extra to serve (optional)
300g green veg (we used mange tout and halved bok choi)
1 garlic clove , sliced
small knob of ginger , peeled and shredded
300g pack straight-to-wok egg noodle (or use 2 sheets medium dried egg noodles and follow pack instructions)
1 tbsp sesame seed
1 tbsp sesame oil , plus extra to serve (optional)

Steps:

  • Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
  • Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
  • Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

Nutrition Facts : Calories 531 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 3.35 milligram of sodium

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