SESAME SOY CRISPY TOFU
RECIPE TYPE
Vegan
SERVES
4
Prep: 15 min
Stand: 15 min
Cook: 15 min
Ingredients
1 pkg (350g) extra-firm tofu
2 tbsp cornstarch
2 tbsp Longo's Sesame Oil
2 large carrots, thinly sliced on the diagonal
1 cup Longo's Essentials Vegetable Broth
1/4 cup soy sauce
2 tbsp white miso paste
2 cups frozen edamame
3 tbsp Longo's Essentials Sesame Seeds
1 1/2 tsp cornstarch
Directions
Wrap tofu with paper towel and place on plate; cover with another plate and top with a heavy can. Let stand for 15 minutes.
Cut tofu in half crosswise and then lengthwise. Cut each square on a diagonal to get triangles; coat well with cornstarch.
Heat oil in large non-stick skillet over medium heat. Pan-fry tofu until golden brown on both sides; remove to plate. Add carrots and sauté for 5 minutes or until starting to become golden. Return tofu to skillet.
Meanwhile, whisk together broth, soy sauce and miso. Pour into skillet along with edamame and sesame seeds; bring to a simmer and turn tofu to coat well.
Whisk cornstarch and 2 tsp water together; stir into skillet. Simmer for 3 minutes or until well coated.
Rice Vermicelli Noodles Addition: Bring pot of water to a boil and add 250g rice vermicelli; cook for about 4 minutes or until tender. Drain well and serve with tofu.
Using ramen noodles? Simply pour some hot water over them, let stand for 5 minutes, then drain.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION
Protein 28g | Fibre 6g |
Fat 21g | Sugar 5g |
Carbs 70g | Sodium 1170mg |
