Sesame Crusted Tofu with Rice Salad
Ingredients
- 140 grams Multicoloured baby peppers
- 1 lime
- 2 green onions
- 2 cucumbers
- 160 grams jasmine rice
- 165 ml coconut milk
- 450 grams tofu medium firm
- 72 grams sesame seeds
- 5.5 grams onion flakes
- 10 grams Levant spice blend
- 1 egg
- 3 tbsp olive oil
- salt & pepper
Instructions
- In a medium pot, combine the coconut milk (shaking the can just before opening), 1 cup of water and a pinch of salt; bring to a boil. Add the rice to the boiling water, then cover and reduce the heat. Let simmer, 16 to 20 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered for 5 minutes. Fluff the cooked rice with a fork; season with salt and pepper.
- While the rice cooks, zest and juice the lime. Thinly slice the cucumbers into rounds. Halve the peppers lengthwise, then thinly slice crosswise into half-moons. Cut off and discard the root end of the green onions; thinly slice, separating the white bottoms and green tops.
- Pat the tofu dry with a paper towel. Slice the tofu into ½-inch-thick slices; season with ½ the spice blend and salt and pepper. To a large bowl, add the sesame seeds; season with salt and pepper. In another large bowl, whisk 1 egg until smooth; season generously with salt and pepper. Working one piece at a time, coat the tofu in the egg mixture (letting the excess drip off), then in the sesame seeds (pressing to adhere). Transfer the coated tofu to a plate.
- In a large pan, heat a drizzle of oil on medium-high. Add the coated tofu to the pan and cook, 2 to 4 minutes per side, until cooked through. Transfer to a paper towel-lined plate and set aside in a warm spot.
- While the tofu cooks, in a large bowl, combine the cucumbers, peppers, as many of the white bottoms of the green onions and as much of the lime juice and zest as you’d like and 2 tbsp oil; season with the remaining spice blend and salt and pepper.
- Transfer the rice to a large serving platter and arrange in a thin layer. Top with the sesame tofu and salad. Garnish with the green tops of the green onions, onion flakes and any remaining lime dressing from the bottom of the salad bowl.
Recipe from Goodfood »