Sesame Crusted Tofu Fried Rice

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 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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Course Main Course
Servings 2

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.