My tofu cubes didn’t stay sesame-crusted! They looked so nice when I first rolled them around in the sesame seeds, so pretty and professional looking. However, my tofu cubes preferred to be naked. The sesame seeds came off when I stir-fried them. No sense of modesty for these guys.
It didn’t matter, because this stir-fry was perfect for Vegan Tuesday. It was spicy, crunchy, and a complete meal. The recipe comes from the July/August issue of Vegetarian Times and is full of vegetables, garlic, and chile. Perfect over rice.
Korean Sesame-Crusted Tofu
From Vegetarian Times
- 1 16-ounce package of extra-firm tofu, drained
- 2 tablespoons sesame seeds
- 4 teaspoons toasted sesame oil, divided
- 1 pound bok choy, coarsely chopped
- 1 medium red bell pepper, sliced
- 1 15-ounce can baby corn, rinsed and drained
- 8 scallions, thinly sliced
- 8 cloves of garlic, minced
- 2 bird’s eye chiles or other small chile peppers, seeded and minced
- 2 tablespoons soy sauce
- Press tofu between two cutting boards lined with paper towels with heavy pot or can on top of the top cutting board for 10 minutes. Cut tofu into bite-size cubes.
- Coat tofu with sesame seeds in small bowl. Heat 2 teaspoons oil in wok or large skillet over medium heat. Add tofu and sauté for 10 minutes or until golden brown. Remove to plate.
- Heat remaining 2 teaspoons oil in wok over high heat. Add bok choy and bell pepper. Stir fry for 4 minutes. Stir in corn, green onions, garlic, and chiles; stir-fry 2 minutes more. Stir in soy sauce and then fold in tofu.
Serve over rice. Serves 4.
Please visit Michele over at Veggie Num Nums to see what she made for Vegan Tuesday.
17 Comments
July 8, 2009 at 6:17 am
I can’t wait to make this one. I am always looking for new tofu recipes. Love all the veggies too!
July 8, 2009 at 7:21 am
Sesame toasted tofu sounds lovely, naked or not! This looks like a great dish! Colorful too!
July 8, 2009 at 7:30 am
Looks great. I wonder what could be done to keep the sesame seeds on?
July 8, 2009 at 8:05 am
LOVE LOVE LOVE this recipe! We do this with tuna steaks a lot, and one thing that works is to puree the sesame seeds in a coffee grinder (that is not meant for coffee beans) and then add a little soy sauce/wasabi to the mix.
I so want – no NEED – to be a vegan right about now.
July 8, 2009 at 2:54 pm
What a gorgeous and healthy looking plate! That is totally the kind of thing I am craving these days.
July 8, 2009 at 4:21 pm
This looks like a great recipe eventhough the tofu became “naked” I’m sure the flavor of sesame seed stayed to give this dish a lot of good flavor!
July 8, 2009 at 5:16 pm
Nakey tofu!!! Avert your eyes! (It looks pretty darned tasty though)
July 9, 2009 at 5:03 am
LOL – this post reminds me of the stories my mother tells about us as babes, when we would simply remove items of clothing we felt were uncomfortable and run around free as the wind. These tofu cubes seem to have the same idea. Loos delish!
July 9, 2009 at 7:06 am
Oooooh naked tofu – passing the towel over to cover up your modesty
Seriously, this is one great stir-fry dish and it looks gorgeous!
July 9, 2009 at 10:37 am
This looks way good! You should try the Star Wars waffles!
July 9, 2009 at 10:38 am
Naked tofu? Sounds scandalous.
Otherwise, it looks/sounds perfect!
July 9, 2009 at 12:21 pm
Looks so vibrant and colourful. I really should cook with tofu once in a while.
July 9, 2009 at 1:36 pm
My crusted stuff rarely keeps its crust either. But tasty either way, right? Great looking summer dish, with all those veggies.
July 9, 2009 at 3:34 pm
Wow, does that ever look healthy! And you get bonus points for colorful too
Nice work!
July 9, 2009 at 4:03 pm
Yum, looks good! I think my hubby would even like tofu this way! I would have to sub something for the baby corn though.
July 10, 2009 at 7:50 pm
I really want to eat this. It looks so good. I could go for some tofu right about now.
July 13, 2009 at 8:25 pm
Oh, this looks sooooo great! I want some right now. And that photo. OMG that belongs on a cover!