Sesame-Crisped Tofu (China)

Recipe from American Vegan magazine Summer 2016 issue
To become a member of American Vegan Society and receive American Vegan magazine, click here.




Excellent source of protein - from tofu
Proteins are found in your muscles, your hormones and enzymes. Basically you are made of protein.

Yield: 4 4-oz. servings

16 oz. extra-firm tofu
2 Tbsp. + ¼ tsp. cornstarch
1 Tbsp. garlic powder
1½ tsp. ginger powder
⅓ cup soy sauce, low-sodium
¼ cup hoisin sauce
2 Tbsp. brown sugar
1 tsp. sesame oil
½ thumb-sized piece fresh ginger
1 garlic clove (segment), minced
1½ tsp. sesame seeds, toasted
Cooking spray


Preheat oven to 400°F.
Take tofu out of package and drain water. Cut tofu into ¼-½”-thick pieces.
Mix 2 Tbsp. cornstarch, garlic powder, and ginger powder. Lightly coat the tofu; this is what is going to make it crispy. Lay coated tofu out on a sprayed baking pan. Lightly spray tops of tofu with cooking spray. Bake for a total of 45 minutes. Flip tofu halfway through the baking.
After tofu bakes, add soy sauce, hoisin sauce, sesame oil, brown sugar, fresh ginger, and fresh garlic to a saucepan. Mix to combine and heat over low heat. Add ¼ tsp. of cornstarch to 1 Tbsp. of cold water to dissolve. Once dissolved, stir into sauce and bring to a boil. Remove from heat. Add the crispy tofu to the sauce and cover with toasted sesame seeds.
Serve over rice, on a salad, or in a wrap.

Nutritional Information: 249 Kcal, carbohydrates: 26 g, protein: 17 g, fat: 10 g.

More Nutritional Information:
 
         
Since 1960 - American Vegan Society - 56 Dinshah Lane, P.O. Box 369, Malaga NJ 08328
Phone: 856-694-2887   Fax: 856-694-2288

Hosted by