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.