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Serves: 4
Prep time: 15 mins
Total time:
Recipe photograph by Kris Kirkham
Recipe by Sarah Akhurst
Tofu can be bland, so it’s good to pep it up with some big, bold flavours during cooking. The sesame trio in this recipe - oil, tahini and seeds - will deliver exactly the kind of complex flavour combination you need. For an even bigger flavour punch, look out for Chinese ‘tahini’, a rich sesame paste where the seeds are darkly toasted before being ground for a deeper intensity
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Mains Vegetarian Gluten-free Under 30 minutes Asian Rice Dairy-free Vegan Tofu Under 600 calories
Nutritional information (per serving)
Calories
591Kcal
Fat
23gr
Saturates
4gr
Carbs
65gr
Sugars
9gr
Fibre
6gr
Protein
28gr
Salt
2.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 250g basmati rice
- 3 tbsp sesame oil
- 200g Tenderstem broccoli, finely chopped
- 3cm piece root ginger, grated
- 2 garlic cloves, crushed
- 4 tbsp soy sauce* or tamari
- 1 tbsp dark brown sugar
- 1 tbsp tahini, stirred
- 1½ tbsp cornflour
- 2 x 300g block super-firm tofu
- 4 spring onions, finely sliced
- ½ tbsp sesame seeds
Step by step
- Cook the rice according to the pack instructions. While the rice is cooking, heat 1 tablespoon of the sesame oil in a large frying pan or wok and stir-fry the broccoli for 4-5 minutes. When the rice is cooked, drain and leave to steam for a minute, before adding to the frying pan. Stir through and season, then keep warm while you cook the tofu.
- Whisk together the ginger, garlic, soy, sugar, tahini and ½ tablespoon of cornflour with 100ml water and set aside. Press the tofu between a few sheets of kitchen paper to dry it out and chop into chunky 2cm cubes. Toss the cubes in the remaining tablespoon of cornflour.
- Heat a large frying pan over a medium heat and add the remaining 2 tablespoons of sesame oil. Fry the tofu for 6-8 minutes until golden and crisp all over, then pour in the soy and tahini mixture. Cook for 2-3 minutes until the tofu is well coated in the sticky sauce. Serve the tofu over the broccoli rice, garnished with spring onions and sesame seeds.
*Use tamari, not soy, if required for gluten-free.
Kitchen tip
Super-firm tofu has a lower water content than other block or silken tofu, which makes it ideal for frying. Dusting with cornflour helps give a really crisp crust.
