Sesame Tofu with Broccoli Recipe (2024)

FAQs

What is the secret to cooking tofu? ›

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

Dietitian's Choice: Crispy Sesame Tofu

Packed with fiber, iron, and calcium, this baked meal can be paired with sweet and savory sesame sauce, Asian vegetable medley, and brown rice for a nutritious and flavorful dinner! Press the tofu: Wrap each block of tofu in paper towels.

No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.

A thick crust of black and white sesame seeds coats slabs of tofu, and a simple sesame sauce infuses them with sweet and tangy flavor. It's just as fun and flavorful as takeout, but it's so much healthier.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Soybeans and soy products like tofu are rich in isoflavones. These flavonoids (plant-based chemicals) help lower your blood pressure and offer other heart-protective benefits. A 2020 study found that people who ate a serving of tofu each week had an 18% lower risk of heart disease than those who didn't.

Tofu nutrition. This meatless option is a staple for vegetarians, and rightfully so. It boasts more fiber, calcium, iron, magnesium, zinc and folate than chicken and contains fewer calories.

This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen, during the Ming dynasty, described a method of making tofu in the Compendium of Materia Medica.

A general guideline for a serving size of tofu is about 3 to 4 ounces (85 to 113 grams) per person. This serving size would provide around 10 to 13 grams of protein, which is a similar amount of protein found in 3 ounces of meat.

Is tofu good for your liver? ›

The soy-protein present in tofu helps to reduce the fat built in the liver. Tofu is one of the best foods for fatty liver. It is an essential source of protein to be included in your diet. Tofu is low in sugar and fat so this is an added advantage.

"For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said. He likes using soft tofu in soups and firm tofu – frozen and cut up – in a traditional Chinese hot pot.

Gomadofu (or goma tofu) is a silky smooth side dish that can be found as part of the vegan Bhuddist cuisine known as Shojin Ryori. Gomadofu, however, is not made from soybeans like typical tofu, but is actually made from sesame seeds (goma) combined with a starch to thicken it into a nutty dish.

What to serve with tofu. These easy tofu meals go well with white rice, toasted bread, or noodles.

A Gluten-Free, Vegan Spin on a Takeout Favorite

If you've recently gone plant-based and are looking for a hearty substitute for the classic takeout dish, you'll love this sesame tofu. The tofu's baked until crispy, then tossed in a sticky sesame sauce until every bite's coated and packed with flavor.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Let the marination magic happen

You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.