Crispy Sesame Tofu
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep the broccoli green.
Tofu will take on the taste of whatever food it is cooked with. It is high in protein and is also a very good source of B vitamins and iron.
Martha Stewart Living, May 2003
- Prep Time 35 minutes
- Total Time 35 minutes
- Serves 4
- 1 one-pound block firm tofu
- 1/4 cup sesame seeds
- 2 tablespoons toasted sesame oil
- 3 tablespoons reduced-sodium soy sauce
- 1 head (about 1 1/4 pounds, stems and florets) broccoli, cut into 1/2-inch pieces
- Salt and fresh ground pepper
- Place block of tofu flat on cutting board; slice lengthwise into 4 equal pieces, then down the middle to make 8 squares. Place on baking sheet lined with three layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, 5 minutes.
- Spread the sesame seeds on a plate. Press both sides of each tofu square into sesame seeds. In a large nonstick skillet, heat 1 tablespoon sesame oil over medium heat. Cook tofu, until golden brown, 4 to 6 minutes per side. Add the soy sauce; continue cooking, turning tofu, until it has absorbed all the liquid, about 1 minute. Remove from pan. Wipe skillet with a paper towel.
- Add broccoli, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup water to skillet. Simmer, covered, until broccoli is tender, about 5 minutes. Divide among 4 serving plates; arrange 2 tofu squares on each. Drizzle with remaining tablespoon sesame oil. Serve.
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