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Sesame Tofu

Sesame Tofu Bowls

Author: Stephanie Kay

These crispy sesame tofu bowls with rice are a hearty and healthy vegetarian meal. Enjoy these bowls for lunch or dinner, or make them for meal prep and keep them in the fridge for healthy meals all week long.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Asian
  • Diet: Vegan
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Ingredients

Crispy Tofu:

Sesame Sauce:

Bowls:

Instructions

  1. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  2. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow to sit for 10 minutes to remove excess moisture. Once complete, cut the tofu into even bite-size cubes.
  3. In a medium bowl, add the sauce ingredients; soy sauce, grated ginger, grated garlic, sesame oil, honey, rice vinegar, water and cornstarch, and whisk to combine. Set aside.
  4. Add cubed tofu to a bowl, sprinkle with  2 tablespoons of cornstarch and then, using your hands, toss until each piece is covered in cornstarch.
  5. Warm the 3 tablespoons of sesame oil in a large cast-iron skillet or heavy bottom pan on medium-high heat and then, working in batches, add tofu cubes to the pan and cook for 1-2 minutes per side until crispy and golden brown. Once the tofu is cooked, remove it from the pan and set it aside on a plate.
  6. Once all of the tofu is cooked, reduce the heat to medium, add whisked sauce mixture and allow to cook in the pan for 1-2 minutes, scraping any tasty bits off of the bottom of the pan, until it starts to thicken slightly.
  7. When the sauce has thickened slightly, turn off the heat, return to cooked tofu to the pan, sprinkle with sesame seeds, and toss until well coated with the sesame sauce and seeds.
  8. To assemble the bowls, divide the rice evenly across four dishes, top with 1/4 of the tofu, drizzle with any remaining sauce, add a handful of shredded cabbage and carrot, and top with a sprinkle of green onion and additional sesame seeds.
  9. The bowls can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://kaynutrition.com/sesame-tofu-bowls/