Sesame Crusted Tofu Bowl

This dish is easy to whip together and has a lot of potential substitutes to change it up. I often make extra servings of the broccoli rice since it stores well, and will enjoy it with other types of protein. It’s great with baked salmon, grilled prawns, or even on its own. Hope you enjoy!

Sesame Crusted Tofu Bowl

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4 Servings

Ingredients
  

Tofu

  • 1 pack tofu (350 g), sliced
  • 4 tbsp hoisin
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce

Rice

  • 1 cup uncooked brown rice
  • 2 1/4 cups vegetable broth
  • 2 cloves garlic, minced
  • 2 cups broccoli, chopped
  • 1/2 red onion, chopped

Toppings

  • 1 cup kale, torn into pieces
  • 1 tsp olive oil
  • 4 tbsp kimchi
  • fresh mint for garnish
  • scallions for garnish

Instructions
 

  • Pre-heat oven to 375 degrees Fahrenheit.
  • Combine all ingredients for marinade into a medium bowl. Add tofu, and lightly toss to cover all pieces. Set aside in the fridge, and prepare rest of the ingredients.
  • Cover a baking sheet with parchment paper. Set aside.
  • Take each piece of tofu and dip into bowl of sesame seeds and breadcrumb mixture. Lay each piece out on the baking sheet.
  • Massage the kale with olive oil and place onto one side of the baking sheet. Place tray in Oven. Bake for 20 minutes until tofu is golden brown, removing the kale half way through when edges start to brown.
  • Meanwhile, bring rice and vegetable water to a boil in a medium pot over high heat. Simmer and cook for 20 minutes.
  • Add broccoli, red onion and garlic to the rice as the rice nears being tender, and mix through. Cover and let cook through, and then fluff with a fork.
  • Serve sesame crusted tofu and broccoli rice in a bowl, drizzle the leftover marinade, and garnish with scallions, crispy kale, fresh mint, and some kimchi.

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