Have you tried fresh tofu?
You won’t find it on the menu at my house. My daughter and I like it, but my husband and son were never fans. There was something about the texture that didn’t appeal to their tastebuds.
My husband’s opinion about the merits of this soybean product changed the day a coworker brought me two containers of fresh tofu from Central Market. She was sure I’d notice the difference between the typical packaged version, and her fresh cut version from Central Market.
Kris was right on the money!
Instead of the spongy texture the men in my family objected to, this version had a lighter texture and color. Even better, there was a freshness that was very appealing. It was so good, we ate both packages in this Sesame Tofu Stir-Fry adapted from Cooking Light.
Cooking Light did a terrific job with this recipe. The simple sauce added a savoriness to our sesame encrusted tofu and stir fried vegetables.
As far as I’m concerned, there’s never enough sauce, so I doubled the ingredients to make sure I had enough deliciousness to coat every bite.
I admit I got a scolding from another coworker who’s wife is Japanese. According to Ski, I should have served my lovely tofu with a drizzle of soy sauce and fresh ginger.
Who knew? But you can bet I’ll try that next time!
Have a terrific weekend!
- 6 tablespoons sesame seeds
- 4 cups tofu, cubed
- 2 cups carrots, sliced diagonally
- 4 cups green beans, sliced into 2" lengths
- 1 ½ cups low sodium chicken broth
- 4 ½ tablespoons low sodium soy sauce
- 6 tablespoons hoisin sauce
- 2 teaspoons chili garlic sauce
- 2 teaspoons cornstarch
- 6 teaspoons coconut oil
- 6 teaspoons sesame oil
- Steam carrots and beans in a steamer basket in a large pan with water over high heat until crisp-tender. Plunge in ice water to stop the cooking. Drain and set aside.
- Combine sesame seeds with 1/2 teaspoon salt in a bowl. Add tofu and toss to coat. Combine oils in a large non-stick skillet. Add tofu and brown on all sides. Watch the seeds as they will easily burn and pop all over. I worked in batches and removed the extra seeds from the pan before the next batch. Remove tofu to a plate and cover with foil.
- Combine broth, soy sauce, hoisin sauce, chili garlic sauce and cornstarch in a bowl. Add to the skillet over medium heat and stir until thickened. Add back the vegetables and tofu. Toss to coat and serve over rice.
Calories: 417kcal Weight Watchers PointsPlus 11 Saturated fatty acids: 8.70g Monounsaturated fatty acids: 7.49g Polyunsaturated fatty acids: 8.92g Total fat: 25.11g Calories from fat: 225 Cholesterol: -- Carbohydrate, by difference: 33.54g Total dietary fiber: 8.41g Protein: 16.41g