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Sesame Crusted Tofu Fried Rice

Written by themindfulpeanut on . Posted in Recipes.

This Sesame crispy tofu is coated in sesame seeds and is a delicious vegetarian or vegan dish that also features some simple basmati ‘fried’ rice with a tamari, lime, maple sauce. I used aquafaba here to help with the binding of the sesame seed coating. You can get aquafaba from a can of chickpeas. And use the chickpeas in my Kale & Quinoa salad. Or Turmeric Soup. Or feel free to toss some into this dish too!

Sesame Crusted Tofu

Sesame Crispy Tofu with Fried Rice

Crispy tofu with a simple sesame ginger sauce on a bed of basmati with vegetables
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Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

Sesame Crispy Tofu
  • 1/2 block Tofu
  • 4 T Cornstarch or potato starch
  • 4 T Aquafaba *See Notes
  • 3 T GF Panko
  • 6 T White & Black Sesame Seeds
  • 1 t Salt
  • 2 T Avocado or Olive Oil
Fried Rice
  • 1.5 cups Basmati Rice cooked
  • 3 T Tamari/Soy Sauce
  • 1 t Lime Juice
  • 1 T Maple Syrup
  • 1/4 clove Garlic Optional
  • 1/4 t Red Pepper Flakes Optional
  • 1-2 cups Carrots, Broccoli, Cauliflower and/or Zucchini choose your favourites

Method
 

  1. Prep tofu by draining water and pressing under heavy object for 15-30 minutes to try and get as much water out as possible.
  2. Place cornstarch on one plate, aquafaba in a small bowl and sesame seed/panko mixture on another plate.
  3. Cut tofu into rectangular strips or bites. Dredge each piece of tofu in cornstarch, then in aquafaba and finally into sesame/panko mixture until well coated.
  4. Bake in air fryer at 360 for 15 minutes, turning once. Alternatively in oven for 25 minutes, turning once.
  5. Meanwhile cook basmati rice, chop vegetables. Add veg to saute pan and saute until tender (varies depending on vegetables chosen)
    Add cooked rice and sauce. Frying for an additional 5 minutes.
  6. Serve tofu over rice and vegetables. Top with additional tamari or I recommend using Fody's Sesame & Ginger sauce!

Notes

*Aquafaba is the liquid leftover from cooked chickpeas or other legumes. It has gained popularity as a vegan egg substitute and can be used in a variety of recipes, including meringues, mousses, and mayonnaise. Get it simply by draining a can of chickpeas! Saving the chickpeas for another use. Like in my Kale & Quinoa salad. Or Turmeric Soup.