Nutrition Facts

Serving Size½ of recipe
Total Fat19.5 g
Saturated Fat3 g
Sodium819 mg
Total Carbohydrate34 g
Dietary Fiber4.5 g
Protein18 g

Servings and Times


Ingredients and Preparation

Large egg1
Salt¼ teaspoon
Freshly ground pepper to taste
Extra-firm tofu (about 2/5 of a block), drained and cut into 1-inch long pieces6 ounces
Plain breadcrumbs½ cup
All-purpose flour2 tablespoons
Sesame seeds1 tablespoon
Sesame oil2 + 2 teaspoons
Small yellow onion, chopped½
Garlic clove, minced1
Baby portabella mushrooms, halved3 ounces
Scallions, chopped into 1-inch pieces4
Red bell pepper, cut into strips1
Reduced-sodium soy sauce1 tablespoon
Water1 tablespoon
  1. Directions
  2. In a small bowl, whisk together the egg, salt, and pepper. Place tofu in the bowl and swirl around to coat with egg mixture.
  3. In a resealable plastic bag, combine the breadcrumbs, flour, and sesame seeds. Transfer tofu into plastic bag and gently toss to coat.
  4. Heat 2 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add tofu and cook until golden, 1-2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  5. Add the remaining oil to the wok and then add the onion and garlic. Stir-fry for 1-2 minutes. Add the mushrooms, scallions, and bell pepper, and cook for another 2-3 minutes. (Reduce heat if the onions start to brown.) Stir in the soy sauce and water.