Sesame-Coated Tofu with Spicy Broccoli
- Annie B. Bond
- November 1, 2001
- 1:12 am
If you‘re looking for an easy, luscious way to get more calcium in your diet without a lot of dairy, this recipe is for you. Tofu, broccoli, and sesame seeds are all loaded with calcium.
This Asian-inspired dish is a breeze to make: you can whip it up in one skillet and you’ll serve it up to rave reviews!
2 1/2 cups broccoli florets
1/4 cup tahini (sesame paste)
2 tablespoons tamari or other soy sauce
1/3 cup water, or as needed
1 cup sesame seeds
One 16-ounce package extra-firm tofu, drained and cut into 1/2-inch-wide by 1/2-inch-thick long strips
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
1. Steam the broccoli until crisp-tender, 2 to 3 minutes, then plunge into a bowl of ice water. Drain and set aside.
2. In a small, shallow bowl, combine the tahini, 1 tablespoon of the tamari, and enough water to make a smooth sauce. Place the sesame seeds on a plate. Dredge the tofu strips in the tahini mixture, then coat with the sesame seeds.
3. Heat 1 tablespoon of the peanut oil in a large skillet over medium heat. Working win batches, add the tofu strips and cook until lightly browned on both sides, about 5 minutes total. Transfer to a serving platter and keep warm.
4. Heat the remaining 1 tablespoon peanut oil in the same skillet over medium heat. Add the red pepper flakes and broccoli and stir-fry until hot, about 2 minutes. Splash with the remaining 1 tablespoon tamari an spoon the broccoli over the tofu. Drizzle the sesame oil over all and serve hot.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003). Copyright (c) 2003 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).
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