Bowls of cooked quinoa with edamame, pak choi and tofu

Crispy tofu bowl

Name: Crispy tofu bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300g extra-firm tofu drained; 3 tbsp cornflour; 1 tbsp sesame seeds; 2 tbsp sunflower oil; 3 tbsp soy sauce; 2 tsp sesame oil; 2 tbsp rice wine vinegar; 2 tbsp sushi ginger plus 2 tsp of vinegar from the jar; 250g cooked quinoa; 1 pak choi shredded; 160g edamame blanched; 1 carrot grated; 1 avocado cubed; 4 spring onions finely sliced; black sesame seeds to serve (optional)

Anna Glover

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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This sesame tofu bowl combines golden, sesame-crusted tofu with edamame, avocado, quinoa and a soy dressing. Try it for a nourishing and satisfying vegan meal that contains 9 different plant foods

Vegan

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Make these nourishing sesame tofu bowls then check out our our tofu stir-fry, vegan tofu tikka masala and more tofu recipes.

Find all of our nourishing recipes that help pack in your 30 plants.

Sesame tofu bowl recipe

Ingredients

Nutrition

300g extra-firm tofu

drained
3 tbsp cornflour
1 tbsp sesame seeds
2 tbsp sunflower oil
3 tbsp soy sauce
2 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp sushi ginger

plus 2 tsp of vinegar from the jar
250g cooked quinoa
1 pak choi

shredded
160g edamame

blanched
1 carrot

grated
1 avocado

cubed
4 spring onions

finely sliced
black sesame seeds

to serve (optional)

Nutrition: per serving

kcal815
fat43.5g
saturates6.4g
carbs59.1g
sugars13.9g
fibre17g
protein38.1g
salt4g

Method

step 1

Cut the tofu into three slices and dry with kitchen paper by pressing down well. Cut into 2cm cubes, then toss in a bowl with the cornflour, sesame seeds and a pinch of salt.
step 2

Heat the oil in a non-stick frying pan and fry the tofu on all sides until golden and crunchy. Drain on kitchen paper.
step 3

Whisk together the soy, sesame oil, vinegar, sesame seeds and ginger vinegar. Toss half the dressing into the quinoa, then divide between two bowls. Top with the crispy tofu, pak choi, edamame, avocado, carrot, spring onions, and ginger. Pour over the remaining dressing to serve, scattered with the sesame seeds.

Now try more healthy vegan recipes.

Plate of tempeh stir-fry in focus with pan of it behind out of focus

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.3 ratings

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