Hello, dear readers!
Welcome back to another delicious adventure on Al’s Cooking Blog. Today, I’m thrilled to share a recipe that brings a little taste of Asia right into your home kitchen. Whether you’re a tofu lover or just tofu-curious, this “Sesame-Crusted Tofu with Spicy Peanut Sauce and Sautéed Greens” is sure to tantalize your taste buds and become a family favorite.
As many of you know, being a busy dad of four – Edward (4), Alexander (3), Barnaby (1), and our little princess Phillipa, who just turned 5 months – means I’m always on the lookout for meals that are not only tasty but also nutritious and relatively easy to put together. This dish ticks all those boxes and more!
Tofu can sometimes get a bad rap for being bland, but the magic really happens when you pair it with robust flavors and interesting textures. The tofu in this recipe is crispy on the outside thanks to a delightful crust of sesame seeds, and it’s wonderfully tender on the inside. The spicy peanut sauce provides a luscious and creamy contrast while adding a satisfying kick.
Let’s get to cooking, shall we?
### Ingredients:
- 400g firm tofu, drained and pressed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 100g sesame seeds
- 2 tbsp cornflour
- 2 tbsp vegetable oil
- 200g baby spinach leaves
- 1 red bell pepper, thinly sliced
- 2 spring onions, chopped
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 4 tbsp peanut butter
- 3 tbsp hoisin sauce
- 1 tbsp sriracha sauce
- 200 ml coconut milk
- Juice of 1 lime
- 2 tbsp chopped coriander (cilantro)
- Salt and pepper to taste
- Cooked jasmine rice, to serve
### Method:
- Start by cutting the tofu into 1-inch cubes. In a small bowl, mix soy sauce and sesame oil, then marinate the tofu cubes for 15 minutes. This will infuse them with a lovely savory flavor.
- Next, in a shallow dish, combine sesame seeds and cornflour. Roll the marinated tofu cubes in the mixture until they are evenly coated. This step is crucial for getting that perfect crispy crust.
- Heat vegetable oil in a large frying pan over medium heat. Add tofu cubes and pan-fry them for 3-4 minutes on each side, or until they are golden brown. Remove and set them aside to maintain their crispiness.
- In the same pan, add the ginger and garlic, cooking for 1-2 minutes until fragrant. Then, toss in the baby spinach, red bell pepper, and spring onions. Sauté for 5-6 minutes, or until the vegetables are tender. Season with salt and pepper to taste, then remove from heat and set aside.
- For the spicy peanut sauce, combine peanut butter, hoisin sauce, sriracha sauce, and coconut milk in a small saucepan. Cook over low heat, stirring constantly until smooth and heated through, about 5 minutes. Add lime juice for a zesty finish and stir well.
- Finally, serve the sesame-crusted tofu on a bed of sautéed greens with a side of jasmine rice. Drizzle generously with spicy peanut sauce and garnish with chopped coriander.
And there you have it! A beautiful and vibrant dish that brings together the wholesome goodness of tofu with the bold flavors of Asia. It’s a hit with the kids too – Edward and Alexander love the crispy tofu bites, and I’m hopeful Barnaby will soon join in the fun. As for Phillipa, well, she’s still on her milk diet!
I hope you enjoy making and eating this dish as much as we do. Don’t forget to share your creations and any twists you come up with!
Happy cooking and see you next time on Al’s Cooking Blog!
Warm wishes,
Al
Ingredients
- 400g firm tofu, drained and pressed
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 100g sesame seeds
- 2 tbsp cornflour
- 2 tbsp vegetable oil
- 200g baby spinach leaves
- 1 red bell pepper, thinly sliced
- 2 spring onions, chopped
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 4 tbsp peanut butter
- 3 tbsp hoisin sauce
- 1 tbsp sriracha sauce
- 200 ml coconut milk
- Juice of 1 lime
- 2 tbsp chopped coriander (cilantro)
- Salt and pepper to taste
- Cooked jasmine rice, to serve
Method
- Cut the tofu into 1-inch cubes. In a small bowl, mix soy sauce and sesame oil, then marinate the tofu cubes for 15 minutes.
- In a shallow dish, combine sesame seeds and cornflour. Roll the marinated tofu cubes in the mixture until evenly coated.
- Heat vegetable oil in a large frying pan over medium heat. Add tofu cubes and pan-fry for 3-4 minutes on each side, or until golden brown. Remove and set aside.
- In the same pan, add ginger and garlic, cooking for 1-2 minutes until fragrant. Add baby spinach, red bell pepper, and spring onions. Sauté for 5-6 minutes, or until vegetables are tender. Season with salt and pepper to taste. Remove from heat and set aside.
- In a small saucepan, combine peanut butter, hoisin sauce, sriracha sauce, and coconut milk. Cook over low heat, stirring constantly until smooth and heated through, about 5 minutes. Add lime juice and stir well.
- Serve the sesame-crusted tofu on a bed of sautéed greens with a side of jasmine rice. Drizzle with spicy peanut sauce and garnish with chopped coriander.
