Low Sodium Sesame Tofu
Discover the perfect balance of flavor and health with this Low Sodium Sesame Tofu recipe, a delightful twist on a classic Asian-inspired favorite. Featuring crispy pan-seared tofu cubes coated in cornstarch, a savory-sweet sesame ginger sauce made with low sodium soy sauce, and a vibrant mix of stir-fried red bell peppers and broccoli, this dish is packed with wholesome ingredients and bold flavors. Light on sodium but big on taste, this recipe is ideal for those looking to enjoy a nutritious, heart-healthy meal without sacrificing the richness of sesame oil, toasted sesame seeds, and fragrant garlic and ginger. Ready in just under an hour, it’s simple to prepare and perfect for serving over rice, quinoa, or your favorite grain for a complete and satisfying dinner. Whether you’re exploring vegan-friendly options or looking for a flavorful, low sodium meal idea, this recipe will surely make its way into your weekly rotation!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons sesame oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave syrup
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame seeds
- 2 tablespoons green onions, chopped
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
Instructions
Carefully remove the tofu from its package and drain any excess liquid. Wrap the tofu block in paper towels or a clean kitchen towel, and place something heavy on top, like a skillet, to press out additional moisture. Let it sit for at least 15 minutes.
While the tofu is pressing, prepare the sauce. In a small bowl, whisk together sesame oil, low sodium soy sauce, rice vinegar, honey or agave syrup, grated fresh ginger, and garlic powder until well combined.
Slice the pressed tofu into 1-inch cubes. Transfer the cubes into a large mixing bowl and sprinkle them with cornstarch, tossing gently to ensure they're evenly coated.
Heat a non-stick pan or wok over medium-high heat and add the olive oil. Once hot, add the tofu cubes in a single layer. Cook for about 10 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the pan and set it aside.
In the same pan, add the sliced red bell pepper and broccoli florets. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
Return the tofu to the pan with the vegetables and pour the prepared sesame sauce over the top. Toss everything together to ensure the tofu and veggies are well coated with the sauce.
Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Sprinkle the dish with toasted sesame seeds and chopped green onions before serving. Enjoy your healthy, low sodium sesame tofu over rice or your choice of grain.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
