|2 servings||calories per servings 412|
We've said it before and we'll say it again. Tofu has a completely undeserved repuitiation for being bland and boring. We're dishing a flavorful sesame-garlic tofu dish that's like a next-level stir-fry. Layers of texture and flavor are created with fresh vegetables like brussels sprouts and bok choy, and seasonings like soy sauce, sesame seeds and garlic. This colorful mixture is served over basmati rice and topped with peanuts and scallions.
Cut the tofu into small pieces. Mince the garlic finely. Remove and discard the stems from the Brussels sprouts, cut them in half and thinly slice. Remove the green onion stems, then chop them into small pieces, keeping the whites and greens seperately.
In a small-medium mixing bowl mix vinegar, soy sauce, sugar, sesame oil, garlic, sesame seeds, black sesame seeds, and a pinch of salt and pepper. Add the tofu to this marinade and make sure it is mostly submerged in the liquid.
Place a large sauté pan over high heat and add half the canola oil. When the oil is shimmering, add the tofu and cook for 3-4 minutes. Remove the pan from the heat, remove the tofu from the pan and set aside. Wipe the pan out and reserve for later use.
Place a small saucepot with a lid over high heat with 1 ¼ cups of water, butter and a pinch of salt. When the water comes to a boil add the rice, stir and allow the water to come back to a boil. Turn the heat down to low, cover with the lid and cook until all the liquid has been absorbed.
While the rice is cooking place the large sauté pan over high heat and add remaining canola oil. When the oil is shimmering, add the Brussels sprouts and cook for 2-3 minutes while stirring. Add the bok choy and the green onion whites, cook for another 2-3 minutes, then add the tofu and the liquid. Cook for 2 minutes, remove from heat and adjust the seasoning with salt and pepper.
Fluff the rice with a fork and divide on two plates, place the tofu-vegetable mixture on top and sprinkle with the roasted peanuts and scallion greens. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...