Sticky Ginger Sesame Tofu and Veggies 1 Pot
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Sticky Ginger Sesame Tofu and Veggies 1 Pot
Description
Sticky Ginger Sesame Tofu and Veggies is built from pan-fried firm tofu cubes combined with sliced bell peppers, carrots, and optional additional vegetables, sautéed with garlic and ginger to develop aroma and flavor. The sauce, consisting of soy sauce, maple syrup, rice vinegar, sriracha, and optional orange juice, creates a sticky, sweet, and mildly spicy coating. Cornstarch slurry is added to thicken the sauce around the tofu and vegetables for a glossy finish.
The noodles are prepared separately according to package instructions, quickly rinsed, and tossed with lime juice, toasted sesame oil, and red pepper flakes to add brightness and a gentle kick. The final plated dish pairs the saucy tofu and vegetables atop these noodles, garnished with toasted sesame seeds and cilantro for texture and freshness.
Maple syrup adds a nuanced sweetness that complements the soy and ginger flavors. Toasting the sesame seeds enhances their nuttiness. This one-pot dish simplifies cooking by combining a protein-rich tofu and vegetables with flavorful noodles in a balanced meal.
Ingredients
Noodles:
- 6 oz brown rice vermicelli or maifun or rice noodles
- 1 tsp lime juice or lemon
- 1/2 tsp sesame oil toasted
- 1/4 tsp red pepper flakes optional
Sticky Sesame Tofu:
- 1 tsp neutral cooking oil generic cooking oil
- 12 to 14 oz tofu firm
- 2 tsp sesame oil
- 1/2 red bell pepper large, thinly sliced
- 1/2 green bell pepper large, thinly sliced
- 1 hot chile green (Serrano) or red(birds eye)
- 1/2 cup carrot sliced
- 1/2 to 1 cup vegetable of choice
- 5 cloves garlic finely chopped
- 1 tbsp ginger peel ginger and mince, minced
- 1/3 cup soy sauce or tamari
- 1/4 cup maple syrup
- 2 to 3 tbsp rice vinegar
- 2 to 3 tsp sriracha
- 1 tbsp orange juice optional
- black pepper a generous dash
- 1/4 tsp salt
- 1 tbsp cornstarch or use arrowroot starch
- 1/4 to 1/2 cup water
- cilantro 1 tbsp toasted sesame seeds for garnish, epper flakes as needed, for garnish
Instructions
- Prepare the vermicelli/rice noodles according to instructions on the package. Rinse in Cold water and transfer to a bowl. Add a dash of lemon or lime juice, pepper flakes and 1/2 tsp sesame oil(optional) and toss. Divide into 2 or 3 serving bowls.
- Wrap the tofu in paper towel and then a kitchen towel. Place a heavy book on it for 5 minutes. unwrap and cube into small cubes. (or press using tofu press and cube)
- Heat 1 tsp oil in a skillet over medium heat. When hot, add the cubed tofu and cook for 5 to 7 minutes until golden on some sides. Transfer to a bowl.
- Add sesame oil, peppers, chile pepper and other veggies if using. Cook for 3 to 4 minutes.
- Add garlic and ginger and cook for 3 minutes. Stir occasionally
- Add the sauce ingredients till salt and mix. Add the crisped tofu and bring the mixture to a good rolling boil. 3 to 4 minutes
- Mix cornstarch with water in a bowl to make a slurry. Add cornstarch slurry and continue to cook until the sauce thickens. Taste adjust heat and sweet. Add some coconut sugar/sweetener or cayenne if needed.
- Divide into the serving bowls.. Garnish with toasted sesame seeds,pepper flakes and cilantro. Add crunchy sides as sliced cucumber, sprouts or carrots.
Notes
- Use half maple syrup and half coconut sugar or another unrefined sugar for a different flavor balance in the sauce.
- Toast sesame seeds in a dry pan over medium heat, stirring occasionally, until they slightly darken to enhance flavor.
- Nutritional information provided reflects one serving of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 910mg | 38% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 3837IU | 77% |
| Vitamin C | 60mg | 67% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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