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Crisp Tofu with Crudites and Sesame-Ginger Dipping Sauce


Low in calories and saturated fat, tofu is a very healthful protein source. Here, baked cubes are combined with crunchy cabbage, red pepper, and green beans in a zippy sesame-flavored sauce.

  • Servings: 4

Photography: Yunhee Kim

Source: Martha Stewart Living, September 2006


For the Sauce

  • 5 teaspoons coarsely chopped peeled fresh ginger
  • 1/4 cup tahini
  • 5 teaspoons low-sodium tamari soy sauce
  • 1 1/2 teaspoons honey
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar

For the Tofu

  • 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon coarse salt

For the Crudites

  • 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
  • 8 ounces green beans, trimmed, steamed until crisp-tender
  • 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips


  1. Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.

  2. Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.

  3. To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day.

Cook's Notes

To press the tofu, place it on a rimmed baking sheet lined with a double layer of paper towels, then cover it with another double layer of paper towels. Place a baking sheet on top, and weight with heavy cans. Let stand for 30 minutes, then pat the tofu dry.

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