Sesame-Crusted Tofu Sticks With Vegetable Saute Recipe
Summary
Main IngredientTofu
Ingredients
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sesame seeds | 2 Tablespoon | |
| Tofu package | 1 | |
| 2 tablespoons dark sesame oil, divided | ||
| Pineapple juice | 1 Can (10oz) | |
| Shallots | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Shiitake mushrooms | 1/2 pound | |
| Green onions | 2 Cup (16 tbs) | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Thyme | 1 Tablespoon, chopped | |
| Balsamic vinegar | 2 Tablespoon | |
| 1 tablespoon Japanese sweet and sour sauce (optional) | ||
Directions
l. To prepare tofu, combine first 4 ingredients in a shallow dish. Combine breadcrumbs, flour, and sesame
seeds in a shallow dish.
2. Dip tofu, one piece at a time, in egg mixture,- dredge in breadcrumb mixture. Return tofu to egg mixture,-dredge in breadcrumb mixture.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add half of tofu,- cook 4 minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Set aside, and keep warm.
4. To prepare vegetables, pour juice into pan. Bring to a boil,- cook until juice is reduced to 1/4 cup (about 5 minutes). Remove from pan.
5. Heat pan coated with cooking spray over medium-high heat. Add shallots, garlic, and mushrooms,-saute 4 minutes, stirring occasionally. Add green onions, tomatoes, and thyme,- cook 1 minute. Stir in juice and vinegar,- cook 30 seconds.
6. Arrange about 1/2 cup vegetables on each of 6 plates, and top each serving with 3 tofu sticks. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired.
seeds in a shallow dish.
2. Dip tofu, one piece at a time, in egg mixture,- dredge in breadcrumb mixture. Return tofu to egg mixture,-dredge in breadcrumb mixture.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add half of tofu,- cook 4 minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Set aside, and keep warm.
4. To prepare vegetables, pour juice into pan. Bring to a boil,- cook until juice is reduced to 1/4 cup (about 5 minutes). Remove from pan.
5. Heat pan coated with cooking spray over medium-high heat. Add shallots, garlic, and mushrooms,-saute 4 minutes, stirring occasionally. Add green onions, tomatoes, and thyme,- cook 1 minute. Stir in juice and vinegar,- cook 30 seconds.
6. Arrange about 1/2 cup vegetables on each of 6 plates, and top each serving with 3 tofu sticks. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired.
Chef
