Sesame Crusted Tofu Fried Rice
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 Crispy Tofu with Fried Rice
Crispy tofu with a simple sesame ginger sauce on a bed of basmati with vegetables
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
Instructions
- Prep tofu by draining water and pressing under heavy object for 15-30 minutes to try and get as much water out as possible.
- Place cornstarch on one plate, aquafaba in a small bowl and sesame seed/panko mixture on another plate.
- 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.
- Bake in air fryer at 360 for 15 minutes, turning once. Alternatively in oven for 25 minutes, turning once.
- 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.
- 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.