Sesame Crusted Tofu over Sautéed Vegetables
Recipe for the week of February 17-21, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
8servings 25minutes
Cook Time
30minutes
Servings Prep Time
8servings 25minutes
Cook Time
30minutes
Ingredients
For the Sesame Tofu
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 1cup flour
  • 1 egg
  • 1 egg white
  • 1cup Italian bread crumbs
  • 1/4cup sesame seeds
  • 1package extra firm tofucut into 1/2-inch thick squares
  • 2tablespoons vegetable oil
For the Vegetables
  • 3/4cup pineapple juice
  • 1 shallotpeeled and diced
  • 2 garlic clovesminced
  • 10 Button Mushroomsjulienned
  • 4 green onionssliced
  • 12 cherry tomatoeshalved
  • 1tablespoon dried thyme
  • 1/2cup vegetable broth
  • 2tablespoons balsamic vinegar
  • 1tablespoon vegetable oil
  • 1tablespoon ketchup
Instructions
For the Tofu
  1. Combine the salt, black pepper, and flour in a shallow bowl. Then, the egg and egg whites in another bowl, whisk with a fork and set aside. Lastly, combine the breadcrumbs and sesame seeds in a shallow bowl.
  2. Dredge each tofu nugget in the flour, dip in the egg, and roll it in the breadcrumbs mixture. Place on a clear tray and let it set until ready to fry.
  3. Heat up oil on a non-stick pan and fry each nugget on both side until golden brown. Transfer to a paper tower lined tray.
For the Vegetables
  1. Pour the pineapple juice in small pan and reduce for 5 minutes, set aside.
  2. In a sauté pan, heat up oil and cook the shallots and garlic together until fragrant. Add in the mushrooms until soft. Add in the green onions and tomatoes together. Cook for about 1 minute over medium heat. Pour in the balsamic, thyme, pineapple juice, and ketchup. Let it cook for about 5 more minutes. Serve warm!