While writing an article on tofu, I felt I had to come up with a healthy and tasty dinner option that would be tempting even to those wary of using tofu. My grandmother has been frying sticks of tofu for years and the sesame adds a nice flavor. Using the sesame oil and soy sauce gives this dish an Oriental feel
- salt - ½ tsp
- black pepper - ¼ tsp
- egg - 1 large
- breadcrumbs - 1 cup dry
- flour - ¼ cup all-purpose
- sesame seeds - 2 Tbsp
- tofu - 1 package firm (15-oz.), drained and cut into 18 sticks
- sesame oil - 2 Tbsp dark, divided
- pineapple juice - 1 cup
- shallots - ½ cup chopped
- garlic - 1 clove, minced
- shiitake mushroom caps - ½ pound (about 10 mushrooms)
- scallions - 2 cups sliced (green onions)
- cherry tomatoes - 1 cup, halved
- thyme - 1 Tbsp chopped fresh
- soy sauce - 2 Tbsp
1. To prepare tofu, mix together salt, pepper, and egg in a shallow dish. Combine breadcrumbs, flour and sesame seeds in a second shallow dish.
2. Dip tofu, one piece at a time, in egg mixture, and then dredge in breadcrumb mixture. Return tofu to egg mixture then dredge in breadcrumb mixture again.
3. Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add half of the tofu sticks and cook for 4 minutes, turning to brown all sides. Remove from pan. Repeat procedure with remaining oil and tofu. Set aside and keep warm.
4. To prepare vegetables, pour pineapple juice into pan. Bring to a boil and cook until juice is reduced to ¼ cup (about 5 minutes). Remove from pan.
5. Heat a skillet coated with cooking spray over medium high heat. Add shallots, garlic and mushrooms and sauté for 4 minutes, stirring occasionally. Add green onions, tomatoes and thyme and cook 1 minute. Stir in juice and soy sauce. Cook for about 2 minutes on a low flame, just to blend the flavors.
6. Arrange approximately half a cup of vegetables on each of 6 plates and top each serving with 3 tofu sticks. Drizzle with ½ teaspoon sweet and sour sauce, if desired.