The complex whole proteins provided by tofu are an easy way to balance a diet that may go astray now and then. This recipe has a great combination of silky tofu, the airy, large flake crunch of Japanese panko breadcrumbs and the nutty toothiness of sesame seeds. Tofu is a blank slate for flavors, soaking up the Asian influences of rice vinegar, the sweet heat of chili sauce and honey and the unmistakable savory taste of sesame oil. A citrus-accented salad or sautéed spinach will make this dish a complete meal.
PREP INSTRUCTIONS:
Yield: 8 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
RECIPE INGREDIENTS:
1 block of extra firm tofu, drained and pressed
1-1/2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sweet chili sauce
4 tablespoons honey
1 teaspoon granulated garlic
2-1/2 tablespoons sesame seeds, toasted
3/4 cup whole-wheat Panko bread crumbs
INSTRUCTIONS:
1. Measure the ingredients.
2. Preheat the oven at 375˚F.
3. Cut tofu into 8 pieces. Combine the whole-wheat panko and sesame seeds in a pan. Whisk together
the sesame oil, rice vinegar, sweet chili sauce, honey and granulated garlic to make a brine. Baste each
tofu steak in the brine, then coat each steak with the sesame-panko mixture. Place on a baking sheet
with parchment paper and bake until golden brown, about 15 minutes. Serve hot.
NUTRITIONAL DATA:
calories 127.14, fat 5.06g, sat fat 0.44g, cholesterol 0mg, sodium 23.16mg, carbohydrates 14.20g, fiber 1.26g, sugars 6.28g, protein 6.33g
Created by Chef Edwin Cabrera, Copyright © AdventHealth
