Sesame-crusted tofu with spring vegie salad


  • 20m prep
  • 10m cook
  • 4 servings

Sesame seeds top the charts for vitamin E, and they’re so easy to sprinkle over any dish. Try adding them to this light Asian meal of crisp-coated tofu with a tangy sesame dressing and crunchy salad.

  • 350g firm tofu, drained
  • 25g sesame seeds

  • 1 tbsp tahini

  • 1 tbsp tamari or salt-reduced soy sauce

  • 1 tbsp rice wine vinegar

  • 2 tsp caster sugar

  • 2 bunches asparagus, halved lengthways

  • 200g sugar snap peas

  • 1 large carrot, peeled, cut into matchsticks

  • 4 spring onions (shallots), thinly sliced diagonally

  • 2 tsp olive oil

  • 300g (2 cups) Uncle Ben’s® Microwave Brown Rice, heated following packet instructions


  • Step 1

    Pat tofu dry with paper towel. Cut into 8 pieces. Spread sesame seeds over a large plate. Press 1 side of each piece of tofu into the sesame seeds to evenly coat. Transfer to a plate.

  • Step 2

    Whisk tahini, tamari, vinegar and sugar in a bowl until sugar dissolves.

  • Step 3

    Cook the asparagus and sugar snap peas in a saucepan of boiling water for 3-5 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Transfer to a large bowl. Add the carrot, spring onion and 1 tablespoon of the dressing. Toss to combine.

  • Step 4

    Heat oil in a large non-stick frying pan over high heat. Cook the tofu, sesame-side down, for 2 minutes or until golden. Carefully turn and cook for a further 2 minutes until golden.

  • Step 5

Divide asparagus mixture among plates. Top with tofu and drizzle over remaining dressing. Serve with rice.

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