Sesame-Marinated Tofu with Vegetables
You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.
Recipe information
Yield
serves 4
Ingredients
For the Tofu
For the Stir-Fried Vegetables
Preparation
Step 1
Press the tofu: Slice the 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 the liquid, and pat the tofu dry with paper towels.
Step 2
In a large shallow dish, combine the mustard, sesame seeds, garlic, and soy sauce. Place the tofu in the dish, and turn once to coat evenly with the marinade. Let marinate at least 20 minutes at room temperature while preparing the ingredients for the stir-fry.
Step 3
Heat a 12-inch nonstick sauté pan or a wok over medium-high heat, and add 1 1/2 teaspoons canola oil to the pan, swirling to coat. Add the tofu; cook until lightly browned on each side, about 1 1/2 minutes per side. Transfer the tofu to a platter; cover loosely with aluminum foil to keep warm.
Step 4
In the same pan or wok, heat the remaining 2 teaspoons canola oil. Add the ginger and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add the mushrooms, red pepper, Chinese broccoli, and scallions; cook, stirring constantly, until the vegetables are crisp-tender and bright, about 7 minutes. Add the soy sauce and sesame oil, and stir to combine. Season with pepper, and serve immediately, spooned over the tofu.
FIT TO EAT RECIPE
Step 5
(Per serving)
Step 6
Calories: 191
Step 7
Fat: 10g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrate: 13g
Step 10
Sodium: 655mg
Step 11
Protein: 14g
Step 12
Fiber: 5g