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therapybeyondme · 8 months

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#seafood #plantbased #garlic butter #broccoli #garlicky broccoli #sweet potato #scallops #sea scallops #scallions #cajun food #seafood lovers #plant based lifestyle

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udo0stories · 1 month

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Here's to another dish that tastes great with little work! This sesame tofu is prepared faster than takeout and baked to crispy perfection, topped with a mouthwatering sauce that is sweet, spicy, and garlicky. You may find yourself wondering if you will ever order takeout again! Serve with rice and steamed vegetables for an easy, naturally sweetened vegan dinner that takes 30 minutes to prepare. Together, let us succeed! Recipe Inspiration This recipe is inspired by sesame chicken, which is commonly found in Chinese restaurants in the US and Canada (source). Its precise origin story is unknown, though it was probably originally inspired by a Chinese dish. Some claim it is based on General Tso's, while others attribute its inspiration to Sichuan La Zi Ji. Our plant-based, inspired version is made with tofu and has a similar sticky, spicy, and sweet (but not overly sweet!) glaze. Additionally, there is no deep-frying or battering in our version! How to Make Sesame Tofu It all begins with a different technique for making the tofu crispy! Rather than deep-frying, we chop the tofu into small pieces and bake it until it becomes slightly firm and has crispy edges. Then, using maple syrup, tamari, rice vinegar, sesame oil, red pepper flakes, and garlic, we make a straightforward but incredibly flavorful sauce over the stove. After that, we thin it out with a small amount of cornstarch and water slurry. The final steps are adding sesame seeds to the sauce and then stirring in the baked tofu until it’s well coated and irresistible! We can’t wait for you to try this sesame tofu! It’s: SpicyGarlickyA little sweetA little stickyCrisp on the edges& SO delicious! It pairs beautifully with rice (brown, white, or cauliflower “rice”) and steamed broccoli for a simple, weeknight-friendly meal. Other delicious pairings include our Sesame Sautéed Swiss Chard, Gingery Smashed Cucumber Salad, and Spicy Garlicky Edamame. More Flavorful Tofu Recipes Tell us if you give this recipe a try! Do not forget to rate it, comment, and tag @minimalistbaker on Instagram. Salutations, companions! Ten minutes for preparation minutesminutes Cooking Duration: 20 minutesminutes 30 minutes in total minutesminutes 4 Servings Introduction to the Course Vegan, Gluten-Free, Chinese-Inspired Cuisine Not freezer-friendly Does it hold up? Ideal when brand-new Cook Mode Prevent your screen from going dark TOFU 1 (14-16 oz / 397-453 g) package super-firm, high-protein tofu* 1 tablespoon olive or avocado oil 1/4 tsp. sea salt SAUCE 3 Tbsp. maple syrup (or honey if not vegan) 2 ½ Tbsp. tamari or soy sauce (gluten-free as needed) 4 tsp. rice vinegar 4 tsp. toasted sesame oil 1/2 tsp. red pepper flakes 2 large cloves garlic, grated or pressed 1/4 cup sesame seeds TO THICKEN SAUCE 1 Tbsp cornstarch* 1 Tbsp. water Start preparing now if serving over rice, cauliflower rice, or steamed broccoli. You can cook the rice in a rice cooker, on the stovetop, or in an Instant Pot. Place the steamer basket over boiling water and steam the broccoli for about 4–6 minutes, or until it is soft but still has a bright green color. If not, proceed to the following action:. TOFU: Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Tear the tofu into 1/2- to 1-inch pieces and place on the baking sheet covered with parchment paper. To ensure the tofu is evenly coated, add oil, sprinkle with salt, and toss. Preheat the oven to 400 degrees. Bake the tofu for 10 minutes, then flip it over with a spatula and continue baking for an additional 10 to 15 minutes, or until it is golden and slightly firm with crispy edges. SAUCE: Combine the rice vinegar, sesame oil, red pepper flakes, maple syrup, tamari or soy sauce, and garlic in a medium-sized saucepan. Heat to a simmer on a medium setting. In the meantime, combine the cornstarch and water in a small bowl and stir to mix. After the sauce starts to simmer, add the cornstarch

mixture, stir, and simmer for an additional three minutes or until the sauce thickens like honey. Take off the heat source and mix in the sesame seeds. Add extra maple syrup for sweetness, tamari for flavoring overall, garlic for zing, or red pepper flakes for heat, according to your taste. Put away. When the tofu turns golden brown, add it to the sauce and toss to coat completely. For a delicious dinner, serve warm with rice, steamed veggies, or other sides! The sauce can be prepared in advance and kept for up to a week in the refrigerator. Reheat in a saucepan, adding a little water if it gets too thick. If not, cooked food is not as good as fresh food. If super-firm tofu is not available, firm or extra-firm tofu will work in this recipe. If you are using extra-firm tofu, place something heavy, like a cast-iron skillet, on top of it and cover it with an absorbent towel to press out any excess moisture for ten to fifteen minutes. A tofu press is another option. Proceed with step 2 next.*If you want to use arrowroot starch instead of cornstarch, use only half as much of it. It may not look as pretty as it tastes, but the flavor will still be excellent!The nutritional information is a rough estimate that is calculated without any optional ingredients.*Based on Allrecipes' Sesame Chicken recipe. One serving is provided. 345 calories 16.4 g of carbohydrates, 20.7 g of protein, and 22.4 g of fat Saturated Fat: 3.8 g Polyunsaturated Fat: 2.8 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 795 mg Potassium: 249 mg Fiber: 3.7 g Sugar: 9.3 g Vitamin A: 12 IU Vitamin C: 0.5 mg Calcium: 138 mg Iron: 4.6 mg.

#FoodandCooking #avocadooil #broccoli #cornstarch #garlic #Garlicky #greenonion #maplesyrup #Minutes #oliveoil #rice #ricevinegar #seasalt #Sesame #sesameoil #sesameseeds #Spicy #tamari #tofu

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plumbobsandholosprites · 7 months

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