Sesame-crusted tofu with spring vegie salad
- 20m prep
- 10m cook
- 4 servings
Sesame seeds top the charts for vitamin E, and they're so easy to sprinkle over any dish. Try adding them to this light Asian meal of crisp-coated tofu with a tangy sesame dressing and crunchy salad.
- 350g firm tofu, drained
25g sesame seeds
1 tbsp tahini
1 tbsp tamari or salt-reduced soy sauce
1 tbsp rice wine vinegar
2 tsp 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 tsp olive oil
300g (2 cups) Uncle Ben's® Microwave Brown Rice, heated following packet instructions
METHOD
Step 1
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.
Step 2
Whisk tahini, tamari, vinegar and sugar in a bowl until sugar dissolves.
Step 3
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.
Step 4
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.
- Step 5
Divide asparagus mixture among plates. Top with tofu and drizzle over remaining dressing. Serve with rice.