Crispy Sesame-Baked Tofu and Mushrooms
Miso-Ginger Butter Crunch Salad
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- ¼ cup sesame oil, divided
- ¼ cup low-sodium soy sauce, divided
- 2 Tbsp cornstarch
- 3 Tbsp whole wheat panko breadcrumbs
- 2 Tbsp toasted sesame seeds
- 3 (8-oz) pkg sliced baby portobello mushrooms
Instructions
- Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper.
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 5 minutes. Cut into ½-inch cubes.
- Toss together tofu, 2 Tbsp oil, and 2 Tbsp soy sauce in a large bowl. Stir in cornstarch, panko, and sesame seeds.
- Toss together mushrooms, 2 Tbsp oil, and 2 Tbsp soy sauce in a second large bowl.
- Spread tofu in an even layer on 1 prepared pan. Spread mushrooms on second pan.
- Bake tofu and mushrooms, at the same time, 20 minutes or until tofu is golden and crisp, stirring once.
Side Dish Ingredients
- 2 large carrots
- 2 (12-oz) pkg green beans
- 2 (6-oz) pkg chopped butter lettuce
- 1 seedless cucumber, halved lengthwise and thinly sliced
- ⅓ cup dry-roasted, salted peanuts
- ⅓ cup miso-ginger vinaigrette (such as Organicville)
Side Dish Instructions
- Cut carrots into long, thin strips using a vegetable peeler.
- Cook beans according to package directions; plunge into an ice-water bath to cool. Drain.
- Toss together lettuce, beans, cucumber, carrots, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
281
|
146
|
427
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 19 | 5 | 24 |
| Carb (g) | 12 | 15 | 27 |
| Fiber (g) | 4 | 5 | 9 |
| Sodium (mg) | 402 | 161 | 563 |
Quick & Healthy Meal Plan
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