Korean Sesame-Crusted Tofu

Author:
Publish date:
Social count:
0

Serve this dish with steamed rice and kimchee, spicy pickled cabbage found in the refrigerator section of Asian grocery stores and well-stocked supermarkets.

  • 1 1/2-cup servingServings

Ingredients

  • 1 16-oz. pkg. extra-firm tofu, drained
  • 2 Tbs. sesame seeds
  • 4 tsp. toasted sesame oil, divided
  • 1 lb. bok choy, coarsely chopped (4 cups)
  • 1 medium red bell pepper, sliced (1 cup)
  • 1 15-oz. can baby corn, rinsed and drained
  • 8 green onions, thinly sliced (1/2 cup)
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 bird’s eye chiles or other small chile peppers, seeded and minced
  • 2 Tbs. low-sodium soy sauce

Preparation

1. Place tofu between two cutting boards, tip boards over sink edge; drain 10 minutes. Cut tofu into bite-size cubes.

2. Coat tofu with sesame seeds in small bowl. Heat 2 tsp. oil in wok or large nonstick skillet over medium heat. Add tofu, and sauté 10 minutes, or until golden brown. Remove tofu to plate.

3. Heat remaining 2 tsp. oil in wok over high heat. Add bok choy and bell pepper; stir-fry 4 minutes. Stir in corn, green onions, garlic, and chiles; stir-fry 2 minutes more. Stir in soy sauce, then fold in tofu.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 251
  • Carbohydrate Content: 17 g
  • Fat Content: 13 g
  • Fiber Content: 8 g
  • Protein Content: 17 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 580 mg
  • Sugar Content: 3 g