Sesame-Crusted Tofu with Sautéed Cabbage and Edamame
Crisp pan-seared tofu cutlets coated in sesame seeds, served over sautéed shredded green cabbage, sweet edamame, and brown rice.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.72/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Fiber
- Halal
- Kosher
- Low-Calorie
Tags
- quick
- healthy
- savory
- fresh
- sauté
Ingredients
- 28 ounce tofu (pressed dry, sliced into cutlets)
- 2 tablespoon sesame seeds
- 1 tablespoon sesame oil (divided)
- 1 tablespoon ginger (grated)
- 1 head green cabbage (shredded)
- 12 ounce edamame (thawed)
- 2 tablespoon tamari (low-sodium, gluten-free)
- 1 tablespoon rice vinegar (unseasoned)
- 3 package pre-cooked brown rice (pouch)
Instructions
- Pat tofu cutlets dry with paper towels. Press sesame seeds evenly onto both sides of each cutlet to coat.
- Heat 1/2 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add coated tofu cutlets in a single layer and sear for 4 minutes per side until golden and crisp. Transfer to a warm plate.
- In the same skillet, heat remaining 1/2 tablespoon of sesame oil over medium heat. Add grated ginger and shredded green cabbage, sautéing for 4 minutes until cabbage wilts slightly.
- Add thawed edamame, low-sodium tamari, and unseasoned rice vinegar to the cabbage. Toss well and cook for 2 minutes until heated through.
- Warm the brown rice pouches according to package instructions.
- Assemble plates with a base of brown rice, a generous mound of ginger-sautéed cabbage and edamame, topped with crispy sesame tofu cutlets.
Notes
Unseasoned rice vinegar provides authentic tart brightness with zero sodium or added sugars.
Nutrition (per serving)
- Calories: 419
- Protein: 23.7 g
- Carbohydrates: 55.1 g
- Fat: 13 g
- Fiber: 9.4 g
- Sodium: 420 mg
- Saturated Fat: 1.3 g
- Sugar: 9.7 g