Description
Experience a tropical delight with crispy sesame-crusted tofu served over creamy coconut rice, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 14 oz firm tofu
- 1/2 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 tbsp low-sodium soy sauce
- 2 tbsp vegetable oil
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- Pinch of salt (optional)
- 3 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
Instructions
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for about 15 minutes to remove excess moisture.
- Cut the pressed tofu into cubes or triangles.
- Dip each piece in soy sauce, then coat generously with both types of sesame seeds.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu and cook until golden brown, about 3-4 minutes per side.
- Rinse jasmine rice under cold water to remove excess starch.
- In a pot, combine rinsed rice, coconut milk, water, and a pinch of salt (if using). Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed.
- Fluff the cooked rice with a fork.
- Transfer sesame-crusted tofu onto plates alongside servings of coconut rice.
- Drizzle with the soy sauce and maple syrup mixture before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 560
- Sugar: 5g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: - For added flavor, consider marinating the tofu for an hour before coating it in sesame seeds. - You can swap tofu for tempeh or add your favorite vegetables to the coconut rice for variety.