Sesame-Crusted Tofu with Spring Vegie Salad
Pat tofu dry with paper towel. Cut into 8 pieces. Spread sesame seeds over a large plate. Press 1 side of each piece of tofu into the sesame seeds to evenly coat. Transfer to a plate.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 350g firm tofu, drained
- 25g sesame seeds
- 1 tbsp. tahini
- 1 tbsp. tamari or salt-reduced soy sauce
- 1 tbsp. rice wine vinegar
- 2 tsps. 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
- 2 tsps. olive oil
- 300g (2 cups) Brown Rice, heated following packet instructions
Method
- Pat tofu dry with paper towel. Cut into 8 pieces. Spread sesame seeds over a large plate. Press 1 side of each piece of tofu into the sesame seeds to evenly coat. Transfer to a plate.
- Whisk tahini, tamari, vinegar and sugar in a bowl until sugar dissolves.
- Cook the asparagus and sugar snap peas in a saucepan of boiling water for 3-5 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Transfer to a large bowl. Add the carrot, spring onion and 1 tablespoon of the dressing. Toss to combine.
- Heat oil in a large non-stick frying pan over high heat. Cook the tofu, sesame-side down, for 2 minutes or until golden. Carefully turn and cook for a further 2 minutes until golden.
- Divide asparagus mixture among plates. Top with tofu and drizzle over remaining dressing. Serve with rice.
