Sesame Baked Tofu and Mushrooms
Butter Crunch Salad
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- ¼ cup sesame oil, divided
- ¼ cup less sodium soy sauce, divided
- 3 Tbsp panko breadcrumbs
- 2 Tbsp cornstarch
- 2 Tbsp sesame seeds
- 2 (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 breadcrumbs, cornstarch, 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 remaining prepared pan.
- Bake tofu and mushrooms, at the same time, 20 minutes or until tofu is golden and crisp, stirring once. Serve over Butter Crunch Salad recipe.
Side Dish Ingredients
- 1 (12-oz) pkg green beans
- 2 (6-oz) pkg chopped butter lettuce
- 1 English cucumber, sliced
- 1 large carrot, shaved
- ⅓ cup roasted, lightly salted peanuts
- ⅓ cup ginger sesame vinaigrette
Side Dish Instructions
- Cook beans according to package directions; plunge into an ice-water bath to cool. Drain and coarsely chop.
- Toss together lettuce, beans, cucumber, carrot, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
272
|
110
|
382
|
| Fat (g) | 18 | 7 | 25 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 12 | 11 | 23 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 402 | 139 | 541 |
| T. Sugs (g) | 2 | 5 | 7 |
| A. Sugs (g) | 0 | 1 | 1 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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