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Sesame-crusted tofu with spring vegie salad
Sesame-crusted tofu with spring vegie salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Boost tofu with crispy sesame seeds, tangy dressing, and crunchy salad for a vitamin E-packed Asian delight.
Ingredients:
  • 350g firm tofu, drained
  • 25g sesame seeds
  • 24.00 gm tahini
  • 20.00 ml tamari or salt-reduced soy sauce
  • 20.00 ml rice wine vinegar
  • 10.00 gm 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
  • 9.20 gm olive oil
  • 300g (2 cups) Uncle Ben's® Microwave Brown Rice, heated following packet instructions
Instructions:
  • Dry the tofu with paper towel, then cut into 8 pieces. Spread sesame seeds on a large plate and press one side of each tofu piece into the seeds to coat evenly. Transfer to a clean plate.
  • Combine the tahini, tamari, vinegar, and sugar in a bowl and whisk until the sugar dissolves.
  • Blanch the asparagus and sugar snap peas in boiling water for 3-5 minutes until vibrant and crisp-tender. Shock in cold water, drain, and place in a large bowl. Mix in carrot, spring onion, and 1 tablespoon of dressing. Gently toss to coat.
  • In a large non-stick frying pan over high heat, heat oil. Cook tofu, sesame-side down, until golden, about 2 minutes. Gently flip and cook for another 2 minutes until golden.
  • Arrange the asparagus mixture on individual plates, top with tofu, then generously drizzle over the remaining dressing. Serve alongside a portion of rice.

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