Sesame Crusted Baked Tofu + Dipping Sauce

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Crispy and nutty bite size tofu snacks.  Best part is that they're baked, not fried.  Would be a great as part of a dim sum style dinner.  

makes 16 pieces.  

Sesame Crusted Baked Tofu + Dipping Sauce

1 block extra firm tofu

1 cup lite coconut milk

s + p

3/4 cup black and white sesame seeds

for the sauce

2 tablespoons tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon sambal oelek

1/2 teaspoon sesame oil

Drain tofu and place on a towel.  Place something heavy on top of tofu block, like a fry pan with a tin can of something in it, to press any water out of it.  This will help make it crispy.  While tofu is draining, heat oven to 500 degrees.  Line a pan with parchment paper, set aside.  

Place coconut milk in a shallow bowl, next to a shallow bowl of sesame seeds.  Slice tofu into 16 squares and season with salt and pepper.   One by one dip each square in coconut milk and then coat with sesame seeds.  Arrange on parchment paper lined pan and bake 6 minutes.  Flip tofu squares and bake 4 minutes more.  

Mix soy sauce, rice vinegar, sambal oelok and sesame oil together.  Serve on the side of squares.

Peanut Noodles + Tofu + Vegetables

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In an attempt to eat more vegetarian, vegetable heavy meals I made this.   (We've been making alot of soup and I just need a break.)  To make the zucchini and carrot noodles, use a vegetable spiral cutter or a julienne vegetable peeler.  

The peanut sauce would make a tasty salad dressing, vegetable dip or smear for grilled chicken so if I were you I would consider making double and saving it in the fridge. 

Dry tofu can be found in asian markets or baked tofu can be used as a substitute. 

Makes 4 dinner size servings.

Peanut Noodles with Tofu + Vegetables

For the sauce

1 inch ginger, peeled, sliced

1 clove garlic, peeled

2 tablespoon natural peanut butter

1 tablespoon sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon lime juice

1/2 teaspoon red chile flakes

2 tablespoons very hot water

For the noodles

6 oz buckwheat noodles

1 bunch broccoli, peeled, chopped

splash high heat oil

1 shallot. sliced

8oz dry tofu, sliced

4oz snap peas, sliced

1 carrot, peeled, cut into long thin noodle like strips

1 zucchini, cut into  long thin noodle like strips

Blend ginger, garlic, peanut butter, sesame oil, soy sauce, rice vinegar, lime juice, chile flakes and hot water.  Add more hot water to thin sauce out if needed.  Set aside.  

Cook noodles to package instructions, generally boiling for 4 minutes.  Drain.  Set aside.  

Blanche broccoli in boiling water for 60 seconds.  Drain and shock in ice bath to stop cooking.  Set aside. 

Over medium high heat, in a large pan or wok, saute shallot in a splash of high heat oil for 3 minutes.  Add tofu, snap peas and carrot, saute 5 minutes or until crisp tender.  Add zucchini, stir and cook 2 minutes.  

Transfer to a bowl and toss with broccoli, noodles and peanut sauce.