Cut tofu into 1/2 inch thick
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
er medium-high heat. Add sesame seeds and toast until golden
Cut tofu into 1/2 thick slices.
Slice the Tofu lengthwise into 4 rectangular slabs,
mix the sesame seeds and breadcrumbs. Season the tofu with salt and
he soy, sesame seeds honey and sesame oil. Toss the tofu and leave
ombine soy sauce, wine, vinegar, sesame oil, olive oil, chili oil
Wrap tofu with paper towels and place
ablespoon Cornstarch.
Heat the sesame oil in a large nonstick
Cut tofu into 1/4-inch thick or 3/4-inch cubes.
Mix soy sauce, onion, sesame seed, oil and almonds into small bowl.
In a dish, put sliced tofu and mixed sauce on the top of tofu; make layer. Cook in microwave about 4 to 5 minutes.
If you want to bring it to boil, use stainless pot or pan.
Cook about 3 minutes on medium-high temperature.
Serve with rice.
r peanut butter, add the tofu, and simmer on a heat
Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
Taste for salt and season with pepper, to taste.
If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.
Mix ingredients 2 through 6. Pour over sliced tofu. Cover and soak at least 1 hour or overnight in refrigerator.
Preheat oven to 350 degrees.
Put tofu pieces on baking sheet. Season with paprika and pepper, to taste.
Bake for 20-25 minutes. Serve or use in recipe.
Heat the oil in a pan (I used a 3 qt saucepan) and saute the onions and ginger for 4 minutes.
Add the celrey and saute for another 5 minutes.
Add the mushrooms, reduce the heat, and cook for 10 minutes.
Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
Simmer for 20 minutes.
Add the tahini and peanut butter.
Stir until peanut butter has dissolved.
Add the tofu and simmer over low heat for 20 minutes.
Stir periodically to make sure nothing is sticking to the bottom of the pan.
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
hen starting to cook this recipe.
Keep a bowl handy
br>Cut up the FIRM tofu into bite size cubes, place
chile paste (if using), and sesame seeds in large bowl while