Crispy, chewy, toothy texture with an echo of ginger! Smart snack-attack food, appetizer or main meal star.
“According to folklore, the magic words “Open sesame!” came from the sesame seed pod—which bursts open when ripe— and that when the gods created the world… they drank sesame seed wine! Black sesame seeds contain about 60% more calcium than hulled sesame seeds.”
And their magic extends to transform tofu!
A ¼ cup serving of black sesame seeds contributes almost 13% of the recommended daily value of protein. The seeds carry no dietary cholesterol and a healthy mix of fatty acids— a useful protein alternative to fatty foods like red meat, which is high in saturated fat and dietary cholesterol. http://www.livestrong.com
In traditional Chinese medicine black sesame seeds are associated with the Kidney and Liver meridians. They function to tone yin jing and blood, moisten the intestines, and help build the spirit, or shen.
And that’s just the crust!
There’s a wasabi and ginger kick in the marinade—without Fred.
Tofu and ginger have health benefits we’re familiar with… but tofu delicious enough to pick it up and go for more???
This baked tofu recipe demands an encore.
Black Sesame Toasted Tofu*
*adapted from “Not Your Mother’s Casseroles” by Faith Durand
1 pound extra-firm tofu, rinsed
¼ cup fine cornmeal
¼cup Black Sesame seeds
¼ cup low sodium soy sauce
2 tablespoons Toasted Sesame Oil
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
½ tablespoon prepared horseradish
1 teaspoon wasabi powder
½ teaspoon dry mustard
Cut the tofu into long sticks. Place the pieces on a shallow plate lined with paper towels, place paper towels between layers, and place another plate on top of the top layer of covered tofu. Put a weight on top, fill a pitcher with water or two heavy cans to drain the excess water from the tofu. Let drain tofu for about 20 minutes.
Pat tofu dry with paper towels. Place in 8 inch square baking dish.
In a bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, ginger, horseradish, wasabi powder and mustard. Pour marinade mixture over the tofu.
Let tofu marinade for 30 minutes; turn frequently so tofu absorbs the marinade on both sides.
Preheat oven to 350°F.
Line a baking sheet with foil. Grease lightly with cooking spray or vegetable oil.
Pour cornmeal on a plate, mix in black sesame seeds, distribute on plate evenly.
Take tofu pieces out of marinade and press into cornmeal/black sesame seed mixture to coat on all sides.
Place tofu pieces on greased baking sheet and bake 30-35 minutes, turning every 10 minutes.
Sprinkle with Parsley or Cilantro…for St. Patrick’s Day! Serve warm.
I Have had these and they danced off the plate even without Fred, so yummy!
I was so happy to have the time together before the Japanese disaster. I have been so sad ever since. The dignity and grace of the Japanese people under such circumstances and loss their resonates to my soul.
Those look amazing, can you come cook for me? I really wish I could order those off my screen for dinner and its barely breakfast…always look forward to your creative healthy ideas. You’ve done it again, fantastic!
I am going to make this for sure. Looks Great. Great Picture.
This looks delicious! Have to try it sometimes. Thank you.
I wonder what kids would think if they saw these and you didn’t tell them it was tofu. This recipe, like so many others, makes me want to try something I wouldn’t, and I consider myself pretty open to all foods. (Except brussel sprouts and sweetbreads, I like it all.) Thanks Adagio!