Description
Savor the tropical flavors of Sesame Crusted Tofu with Coconut Rice, featuring crispy tofu and creamy coconut rice—perfect for a quick, satisfying weeknight meal.
Ingredients
Scale
- 14 ounces firm tofu
- 1/2 cup sesame seeds
- 1/4 cup flour
- 1 egg or flaxseed mixture (for vegan option)
- Salt and pepper to taste
- 1 cup jasmine rice
- 1 can (13.5 oz) unsweetened coconut milk
- 1/2 cup water
- Salt to taste
- 1 tablespoon soy sauce (low-sodium preferred)
- 2 green onions, chopped
Instructions
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for about 15 minutes.
- Cut the pressed tofu into bite-sized cubes.
- In one bowl, mix flour with salt and pepper. In another bowl, beat an egg or prepare a flaxseed mixture. In a third bowl, place sesame seeds.
- Dip each tofu cube in flour, then in egg (or flax), followed by sesame seeds until fully coated.
- Heat oil in a non-stick skillet over medium heat and cook the coated tofu cubes for about 3–5 minutes on each side until golden brown and crispy.
- Rinse jasmine rice under cold water until clear.
- In a pot, combine rinsed rice, coconut milk, water, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15–20 minutes.
- Fluff the cooked rice gently with a fork.
- Arrange crispy tofu atop coconut rice on plates or bowls.
- Drizzle with soy sauce and garnish with chopped green onions.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 412
- Sugar: 3g
- Sodium: 245mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added flavor, incorporate lime zest or fresh herbs into the coconut rice. Substitute tofu with tempeh for variation or adapt cooking times as needed.