Harvest fresh Spinach and Nantes Carrots served with Sesame crusted Tofu

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Servings 4

Prep. Time 20 minutes

Cooking Time 30 minutes

    • ½ cup all-purpose flour
    • ½ teaspoon Chinese five-spice powder
    • 2 egg whites
    • ½ cup water
    • 5 tablespoons teriyaki sauce
    • ½ cup sesame seeds
    • 1 pound tofu, cut into 8 1/2-by-2-by-3-inch pieces
    • 2 cups peeled and sliced Harvest Fresh Nantes Carrots
    • 2 teaspoons minced fresh ginger
    • 1 teaspoon toasted sesame oil
    • 1 bag Harvest Fresh Spinach stemmed
    • 1/2 teaspoon red pepper flakes
    • 1- 2 tablespoons vegetable oil
    • Rice (optional)
    Combine the flour and five- spice powder on a plate. Combine the egg whites, 2 tablespoons of the water and 2 tablespoons of the teriyaki sauce in a shallow bowl. Spread the sesame seeds out on a plate. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds. Place seed side up on a plate and set aside.

    In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water and remaining teriyaki sauce. Cook over medium heat until the carrots are cooked but still crunchy, about 5 – 8 minutes. Add the spinach and red pepper flakes and steam until tender. Keep warm.

    Prepare rice, optional. Set aside.

    Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Heat 1 -2 tablespoons vegetable oil. Add the tofu,
    seed side down and sauté until golden brown, about 3 to 4 minutes. Turn and cook on the other side until brown.

    If using rice , mound rice on 4 plates and cover with carrot mixture and its liquids
    Top each plate with 2 pieces of tofu and serve immediately.