Sticky Sesame Tofu

with Brown Rice

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Instructions

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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.

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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.

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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. 

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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

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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. 

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6 Tumble tofu

Add the tofu to the pan and toss until coated. Sprinkle with sesame seeds and immediately serve over the drained 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.

Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.

Cooking Time: 30 min

Cals 622 · Prot 24 · Carbs 100 · Fat 18

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Corn starch 20 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 10 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

Did you know, brown and white rice are the same grain? White rice has simply had its bran layer and cereal germ removed.

Cooking Time: 30 min

Cals 622 · Prot 24 · Carbs 100 · Fat 18

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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. 

photo

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

photo

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. 

photo

6 Tumble tofu

Add the tofu to the pan and toss until coated. Sprinkle with sesame seeds and immediately serve over the drained 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.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Salt 1 Tsp
Corn starch 20 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 10 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
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