Sesame Tofu

5 from 1 vote

Sesame Tofu, served with spinach and rice noodles in a gingery broth, is a beautiful Asian-inspired meatless meal that even a carnivore can love! The crispy tofu is encrusted with sesame seeds, perfectly complementing the savory broth. With the tender spinach adding color and rice noodles in the flavorful broth, every bite is a balance of textures and tastes.

Prep Time1

Cook Time20

Total Time1 20

Course: Soups and Stews

Cuisine: Asian

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 block (14-ounce) firm or extra-firm tofu
3/4 cup soy sauce, tamari or coconut aminos divided
1/4 cup rice vinegar plus 2 tablespoons
4 cups vegetable broth
1 piece fresh ginger 2-inch, peeled and coarsely chopped
8 cloves garlic 4 smashed with a knife, two minced
1 tablespoon chili garlic sauce
2 tablespoons black sesame seeds
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
3 tablespoons canola oil divided
1 bag (10-ounce) baby spinach
4 ounces brown rice noodles prepared per package directions
4 scallions white and light green part only, thinly sliced diagonally
shredded carrots

Instructions

Cut the tofu into four even squares widthwise, then cut diagonally into eight triangles.
Place on paper towels or a clean kitchen towel. Place another layer of towels over the tofu. Place a baking sheet over the tofu, then weight it down with books or a cast-iron skillet. Let sit for 30 minutes. Alternately, place in a tofu press.
Combine 1/4 cup soy sauce and 2 tablespoons rice vinegar in a shallow pan. Place the tofu triangles in the marinade for 20 minutes, turning once.
Meanwhile, combine vegetable broth, remaining soy sauce, remaining rice vinegar, ginger, 4 cloves smashed garlic and chili garlic sauce in a saucepan.
Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Combine sesame seeds and black pepper on a plate. Drain tofu but do not pat dry (the marinade helps the sesame seeds stick). Dredge in seed mixture.
Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add the baby spinach and minced garlic. Cook 1-2 minutes or until JUST wilted. Transfer to a plate and tent with aluminum foil to keep warm.
Add remaining oil, reduce heat to medium and add tofu pieces. Cook 1-2 minutes per side, being careful not to burn the seeds.
Divide cooked noodles equally among four bowls. Strain the broth into the four bowls over noodles. Divide spinach equally, top with two tofu pieces per bowl.
Garnish with green onions and carrots. Serve immediately.

Notes

Prep time includes draining tofu and then marinating it.

TO MAKE GLUTEN-FREE:

Use wheat-free tamari, gluten-free soy sauce, or coconut aminos.

TO DRAIN TOFU:

Cut the tofu block into thick slices–generally, six thick slices work well.
Then, place paper towels or a clean kitchen towel on a large baking sheet or cutting board.
Place the tofu on the paper or kitchen towel.
Place another layer of towels over the tofu, then place another baking sheet on top.
Weigh it down with heavy books or a cast-iron skillet. Let sit for about 30 minutes.

Nutrition