Here is a no-fuss satisfying dish. It’s a nutritionally complete meal with tofu, brown rice, and crispy snap peas. The tahini miso and sriracha sauce is just the right touch to bring everything together.
Salty, spicy, with a hint of sweetness, the sauce elevates this simple meal into a stellar dish.
Extra firm tofu offers the best texture. I press my tofu for 30 minutes to extract as much of the water as possible. This step will provide a firmer texture which I prefer, but it is optional. Pressing the tofu will decrease it size, making it much more compact and firm. Cut the pressed tofu into 8 slabs, about 1/2-inch thick. Then cut the slabs in half. You will end up with 16 pieces and a few more if you do not press the tofu.
Use roasted sesame seeds (not raw) which can usually be found in the Asian section of your market. This will ensure you get that yummy toasty flavor in every bite.
Pan fry the tofu for 5 minutes on each side or until the tofu is firm and the sesame seeds are nice and toasty.
Serve the tofu and snap peas over rice or soba noodles. Drizzle the sauce over the tofu and snap peas and scatter fresh mint over the top.
Don’t skip the mint! It adds a refreshing flavor and goes perfectly with the savory tofu. Now grab your fork and enjoy your nutritious and delicious meal.
Crispy Sesame Tofu with Snap Peas
2
servingsAdapted from NYT Cooking
Ingredients
- For the sauce:
1 1/2 tablespoons well stirred tahini
1/2 tablespoon light miso
1/4 teaspoon ground turmeric
1 1/2 tablespoons apple cider vinegar
1 teaspoon honey
2 teaspoons sriracha
1-2 teaspoons water
- For the snap peas & tofu:
4 ounces snap peas, trimmed
1 teaspoon neutral oil
1 block (14-16 ounce) extra firm tofu, pressed (optional but recommended) cut into 1/2-inch slabs (about 8) then cut in half for a total of 16 pieces
2 tablespoons white roasted sesame seeds
1 tablespoon black roasted sesame seeds
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons neutral oil
Fresh mint leaves for serving
Brown rice or soba noodles for serving
Directions
- For the sauce
- Whisk together tahini, miso paste, turmeric, cider vinegar, honey and sriracha. Add a teaspoon or so of water to thin out sauce (more as needed). Set aside.
- For the snap peas
- Heat a large nonstick skillet with 1 teaspoon of oil over medium -high heat. Add the snap peas and cook, stirring occasionally, until slightly blistered and just tender, about 3 minutes. Season with salt and transfer to a bowl. Wipe out skillet and reserve for tofu.
- For the tofu
- Slice pressed tofu into 1/2-inch slabs (about 8) then cut each slab in half to make a total of 16 pieces. If the tofu is not pressed, you may end up with more slices which is fine.
- In a shallow wide dish, combine sesame seeds with cornstarch, salt and pepper. Press tofu and turn to coat both sides. Transfer to a plate.
- In the reserved skillet, heat 2 tablespoons neutral oil over medium heat. Add the sesame crusted tofu and cook until golden and crispy, about 5 minutes per side.
- Divide rice or soba between two plates. Distribute snap peas and tofu over rice or soba. Drizzle with reserved sauce. Sprinkle mint leaves over the top and serve with extra sauce on the side.