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Introduction
The fusion of Asian-inspired flavors with modern health-conscious ingredients takes center stage in this Crispy Sesame-Crusted Tofu with Zesty Kelp Noodle Stir-Fry. Tofu, a staple in East Asian cuisine for centuries, gets a contemporary makeover with a crunchy sesame coating, elevating its texture and flavor profile. The addition of kelp noodles, a relatively recent innovation in the Western health food scene, brings a unique twist to traditional stir-fries. These translucent, mineral-rich noodles, derived from edible kelp, have gained popularity among health enthusiasts for their low calorie content and abundance of minerals. This dish not only caters to the growing demand for plant-based meals but also celebrates the intersection of traditional Asian cooking techniques with modern nutritional wisdom, creating a meal that's as nourishing as it is delicious.
Ingredients
• 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup white sesame seeds
• 2 tablespoons black sesame seeds
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil (such as avocado or grapeseed)
• 12 oz kelp noodles, rinsed and drained
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 1 cup sugar snap peas, trimmed
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 3 green onions, sliced diagonally
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha sauce (optional, for heat)
• 1 tablespoon toasted sesame seeds, for garnish
Step 1:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2:
In a large mixing bowl, combine white and black sesame seeds, cornstarch, salt, and pepper. Toss the pressed tofu cubes in this mixture to coat evenly.
Step 3:
Arrange the coated tofu on the prepared baking sheet. Drizzle with 1 tablespoon of neutral oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Step 4:
While the tofu is baking, prepare the vegetables and sauce. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and sriracha if using.
Step 5:
Heat the remaining 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Step 6:
Add bell pepper, carrots, and sugar snap peas to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 7:
Add kelp noodles to the wok and pour in the prepared sauce. Toss everything together and cook for 2-3 minutes until the noodles are heated through and coated with sauce.
Step 8:
Remove the tofu from the oven and add it to the wok. Gently toss to combine with the noodles and vegetables.
Step 9:
Remove from heat and stir in sliced green onions. Garnish with toasted sesame seeds before serving.
Q: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the tofu and vegetables ahead of time. Assemble and heat everything together just before serving.
Q: Are kelp noodles difficult to find?
A: Kelp noodles can be found in health food stores or Asian markets. If unavailable, substitute with rice noodles or zucchini noodles.
Q: How can I make this recipe vegan?
A: Simply replace the honey with maple syrup to make this recipe entirely vegan.
• For a gluten-free version, use tamari instead of soy sauce.
• Kelp noodles can be substituted with rice noodles or zucchini noodles for a different texture or lower carb option.
• If you can't find black sesame seeds, use all white sesame seeds.
• For a vegan version, replace honey with maple syrup.
• Adjust the sriracha sauce amount to your preferred level of spiciness.
• Choose organic tofu if possible to avoid genetically modified soybeans.
• This recipe contains soy and sesame, which are common allergens. It can be made nut-free by ensuring all ingredients are processed in a nut-free facility.
Divide the stir-fry equally among four plates, ensuring each serving has a good mix of tofu, noodles, and vegetables. Serve immediately while hot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
Start preparing the vegetables and sauce while the tofu is baking to optimize cooking time.
- Ensure the tofu is well-pressed to achieve a crispy texture when baked
- Don't overcook the vegetables to maintain their crunch and nutritional value
- Taste and adjust the sauce before adding to the stir-fry, as kelp noodles can absorb flavors quickly
For a spicier version, add sliced fresh chili peppers or increase the amount of sriracha. For a lower carb option, replace kelp noodles with spiralized zucchini.
Pair with a chilled Jasmine green tea or a light-bodied white wine like Sauvignon Blanc.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer.
This recipe contains soy (tofu, soy sauce) and sesame. Ensure all ingredients are suitable for specific dietary restrictions or allergies.
