It’s been another hot week and all I’ve wanted to do is stay inside in the air conditioning. I was lucky enough that last week we went to my parents for a few days so we were able to swim in the morning and afternoon when it was hot. I’m missing the pool and don’t really want to be out in the sun. This also makes it difficulty when I’m preparing dinner because I just don’t want to turn on the oven.
When I’m cooking on the stove top I’m not only looking to not turn on the oven, I also want a meal that’s not too heavy. I despise eating heavy foods in the summer. They make me sluggish and hot. When looking through my recipes I wanted to make an Asian dish because I had several cups of rice leftover from the night before that could be quickly reheated in the microwave.
I found a recipe for healthy sesame chicken but I had taken tofu out for dinner so I just turned it into sesame tofu. This is a quick meal that’s ready in 20 minutes. The sauce is slightly sweet and tastes great on the tofu. The broccoli was a nice addition for crunch and color. In all it was a healthy meal that was delicious, filling, and not too heavy.
Healthy Sesame Tofu (adapted from Gourmet Day to Day)
1/4 c. flour
2 T. cornstarch
1 t. ginger
1/2 t. salt
1 t. black pepper
1 block extra firm tofu
1/4 c. reduced sodium soy sauce
2 T. sugar
1 t. sesame oil
2 garlic cloves
1 head broccoli, cut into florets
2 T. toasted sesame seeds
1/4 c. green onions, chopped
1. Drain and press the tofu. Then cut into 5 strips. Cut each strip into 4 pieces.
2. In a gallon size plastic bag combine the flour, cornstarch, ginger, salt, and pepper.
3. Add the tofu to the plastic bag and shake to coat the pieces of tofu.
4. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the tofu and cook for 5-6 minutes per side or until golden brown. Remove from the skillet and place on a plate.
6. Return the tofu to the skillet, toss to coat, and sprinkle with green onions. Serve over rice.