SESAME MARINATED TOFU WITH VEGETABLES

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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

MD Eklas
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This dish was easy to make and it turned out great! I'll definitely be making it again.


Hassan Maluleka
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The tofu was a bit too firm for my liking, but the vegetables were cooked perfectly.


Slowed Sounds
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I made this dish for my friends and they all loved it! It's a great dish for a party or a potluck.


CH Umar
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This dish was a bit bland for my taste, but it was still a healthy and satisfying meal.


mix berry
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I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your daily dose of vegetables.


Timothy Mutokaa
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The tofu was a bit dry, but the vegetables were cooked perfectly.


Ngala Annita Mufu
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I made this dish for a potluck and it was gone in minutes! Everyone loved it.


Sharif Banks
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This dish was a bit too spicy for me, but my husband loved it.


areeanuh granday
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I've made this dish several times and it's always a hit! It's a great way to get your kids to eat their vegetables.


Shadow_flores2009 Flores
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The marinade was a bit too salty for my taste.


Nasanga Halimah
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I'm not a big fan of tofu, but this dish was actually really good!


Zaman Said
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I made this dish for a party and it was a huge success! Everyone loved it.


M Awais
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The tofu was a bit bland, but the vegetables were delicious.


Nomalungisa Radebe
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This tofu dish was a hit with my family! The marinade was flavorful and the vegetables were cooked perfectly. Definitely a keeper!