Sticky Sesame Tofu

Name: Sticky Sesame Tofu with Brown Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Firm tofu; 1 Tsp of Salt; 20 Grams of Corn starch; 3 Tbsp of Vegetable oil; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 250 Grams of Green beans; 39 Grams of Ketchup; 15 ML of Rice vinegar; 10 Grams of Agave syrup; 30 ML of Soy sauce; 10 Grams of Coconut sugar; 15 ML of Sesame oil; 150 Grams of Brown rice; 1 Tsp of Salt; 1 Pieces of Carrot; 10 Grams of Sesame seeds; 15 Grams of Fresh coriander

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.

523 Reviews

Cals 264 · Prot 5 · Carbs 41 · Fat 11

Vegan

30 min

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

523 Reviews

Cals 264 · Prot 5 · Carbs 41 · Fat 11

Vegan

Ingredients

Tofu

Firm tofu 9*

500 Grams

Salt

1 Tsp

Corn starch

20 Grams

Vegetable oil

3 Tbsp

Sauce

Garlic cloves

2 Pieces

Ginger

30 Grams

Green beans

250 Grams

Ketchup

39 Grams

Rice vinegar

15 ML

Agave syrup

10 Grams

Soy sauce 9*10*11*

30 ML

Coconut sugar

10 Grams

Sesame oil 3*9*

15 ML

Sides

Brown rice

150 Grams

Salt

0.5 Tsp

Carrot

1 Piece

Sesame seeds 3*

10 Grams

Fresh coriander

15 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1104 / 264
Fats (g)	10.6
of which saturated (g)	1.4
Carbohydrates (g)	41
of which sugars (g)	17.6
Fibers (g)	6.8
Proteins (g)	4.7
Salt (g)	0.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Coat tofu

Meanwhile, drain the tofu and pat dry with a paper towel. 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.

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.

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.

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.

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.

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.

More recipes like this