Sesame-Crusted Tofu Sticks With Vegetable Saute

Name: Sesame-Crusted Tofu Sticks With Vegetable Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tofu:; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 large egg white; 1 cup dry breadcrumbs; 1/4 cup all-purpose flour; 2 tablespoons sesame seeds; 1 (15-ounce) package extra-firm tofu, drained and cut into 18 sticks; 2 tablespoons dark sesame oil, divided; Vegetables:; 1 (6-ounce) can pineapple juice; Cooking spray; 1/2 cup chopped shallots; 1 garlic clove, minced; 1/2 pound shiitake mushroom caps (about 10 mushrooms); 2 cups (2-inch) sliced green onions; 1 cup cherry tomatoes, halved; 1 tablespoon chopped fresh thyme; 2 tablespoons balsamic vinegar; 1 tablespoon Japanese sweet and sour sauce (such as ABC sauce; optional)

Servings: persons

Tofu:
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 large egg white
1 cup dry breadcrumbs
1/4 cup all-purpose flour
2 tablespoons sesame seeds
1 (15-ounce) package extra-firm tofu, drained and cut into 18 sticks
2 tablespoons dark sesame oil, divided
Vegetables:
1 (6-ounce) can pineapple juice
Cooking spray
1/2 cup chopped shallots
1 garlic clove, minced
1/2 pound shiitake mushroom caps (about 10 mushrooms)
2 cups (2-inch) sliced green onions
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon Japanese sweet and sour sauce (such as ABC sauce; optional)

1
To prepare tofu, combine first 4 ingredients in a shallow dish. Combine breadcrumbs, flour, and sesame seeds in a shallow dish.
2
Dip tofu, one piece at a time, in egg mixture; dredge in breadcrumb mixture. Return tofu to egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining tofu, egg mixture, and breadcrumb mixture.
3
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add half of tofu; cook 4 minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Keep warm.
4
To prepare vegetables, pour pineapple juice into pan. Bring to a boil; cook until juice is reduced to 1/4 cup (about 5 minutes). Remove from pan.
5
Heat pan coated with cooking spray over medium-high heat. Add shallots, minced garlic, and mushrooms; saute 4 minutes, stirring occasionally. Add green onions, tomatoes, and thyme, and cook 1 minute. Stir in pineapple juice and balsamic vinegar, and cook 30 seconds.
6
Arrange about 1/2 cup vegetable mixture on each of 6 plates; top each serving with 3 tofu sticks. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired. Serve immediately.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tofu:, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 large egg, and more.

Yes, Sesame-Crusted Tofu Sticks With Vegetable Saute falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!