Sesame tofu bowl
Combined golden, sesame-crusted tofu with edamame, avocado, quinoa and a soy dressing for a nourishing and satisfying vegan meal that contains 9 different plant foods
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 300g extra-firm tofu , drained
- 3tbsp cornflour
- 1tbsp sesame seeds
- 2tbsp sunflower oil
- 3tbsp soy sauce
- 2tsp sesame oil
- 2tbsp rice wine vinegar
- 2tbsp sushi ginger , plus 2 tsp of vinegar from the jar
- 250g cooked quinoa
- 1pak choi , shredded
- 160g edamame , blanched
- 1carrot , grated
- 1avocado , cubed
- 4spring onions , finely sliced
- black sesame seeds , to serve (optional)
Instructions
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.