Sticky Sesame Tofu

with Brown Rice
Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.
Cals 604 · Prot 24 · Carbs 95 · Fat 18
Vegan
Calorie smart
Try Hello Chef Now
30 min
Sticky Sesame Tofu with Brown Rice
Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.
Cals 604 · Prot 24 · Carbs 95 · Fat 18
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu
500 Grams
Salt
1 Tsp
Corn starch
15 Grams
Vegetable oil
3 Tbsp
Sauce
Garlic cloves
2 Piece
Ginger
30 Grams
Green beans
250 Grams
Ketchup
39 Grams
Rice vinegar
15 ML
Agave syrup
10 ML
Soy sauce
30 ML
Coconut sugar
5 Grams
Sesame oil
15 ML
Sides
Brown rice
150 Grams
Salt
0.5 Tsp
Carrot
1 Piece
Sesame seeds
10 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Serve some of the crispy tofu cubes separately without the sauce.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Flip it only once caramelised.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.
Coat tofu

2 Coat tofu

Meanwhile, drain and gently squeeze the tofu to remove any excess liquid. Chop the tofu into bite-size cubes. Sprinkle with salt. Add the corn starch to a plate. Turn the tofu cubes in the corn starch.
Fry tofu

3 Fry tofu

Heat a large non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes and fry for 5-7 min until golden and crispy on all sides. 
Prep

4 Prep

Meanwhile, peel and grate the garlic and ginger. Peel and grate the carrot. Trim and chop the green beans into bite-size pieces. In a small bowl, whisk together the ketchup, rice vinegar, agave syrup, soy sauce, coconut sugar and sesame oil
Make sauce

5 Make sauce

Once the tofu is ready, transfer it to a plate. Return the pan to a medium-low heat with another drizzle of vegetable oil. Add the green beans and fry for 2 min. Add the ginger and garlic and fry for 30 secs. Add the sauce and cook for 1 min further. 
Tumble tofu

6 Tumble tofu

Add the tofu to the pan and toss until coated. Sprinkle with sesame seeds and immediately serve over the rice. Serve the carrot on the side and garnish with the fresh coriander leaves. 

Tips for fussy eaters

Serve some of the crispy tofu cubes separately without the sauce.

Pro tip

The key to crispy tofu is a hot pan, a generous amount of oil and patience. Once you've added the tofu to the hot pan, don't touch it for a while. Flip it only once caramelised.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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