After adding Coconut Curry Tofu and Broiled Tofu Steaks with Jalapeño Vinaigrette to our weeknight dinner rotation, it was time to try one final recipe from the Minneapolis Star Tribune's tofu article. The original recipe calls for serving the tofu on a bed of wilted spinach, but I substituted jasmine rice for a heartier meal (also because Mike thought that tofu on spinach would be "gross"). I am definitely impressed with the Star Tribune's food editor--this recipe is another winner. The crisp sear that the tofu develops is fantastic, and the toasted sesame seeds tie the whole dish together.
Adapted from the recipe printed in the Minneapolis Star Tribune on February 14, 2013
- 1 tablespoon sesame seeds
- 1 (12-ounce) package extra firm tofu, drained and cut into 1/2 inch thick slices
- 1 tablespoon plus 2 teaspoons sesame or olive oil, divided
- 2 teaspoons grated fresh ginger
- 1 garlic clove, minced
- 1/4 cup freshly squeezed orange juice (1/2 of an orange)
- 2 tablespoons soy sauce
- jasmine rice, for serving
Place sesame seeds in a medium skillet over medium heat. Toast, stirring occasionally, until sesame seeds are golden-brown, about 10 minutes. Turn out of skillet and set aside.
Add one tablespoon of oil to the skillet and tilt to coat evenly. Add tofu and cook over medium-high heat until golden, about four minutes on each side.
Meanwhile, combine ginger, garlic, orange juice, soy sauce, and remaining 2 teaspoons of oil in a small bowl.
Serve tofu over prepared rice. Drizzle with vinaigrette and sprinkle with sesame seeds.
Recipe updated 1/10/2018