Crispy sesame tofu with broccoli and rice
Cubes of tofu tossed in cornflour and sesame seeds, fried until crisp and glazed with a sauce of orange, soy, ginger and garlic. Served with sesame broccoli and brown rice. The tofu can also be baked in the oven, at 225 °C for about 25 minutes.
- 30 minTime
- 27 minHands-on
- 4Portions
- ≈ 28 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 450 gTofu, firm
- 3 tbspCornflour
- 3 tbspSesame seeds
- to tasteSalt
- 2 tbspRapeseed oil, for frying
- 1Orange, zest and juice
- 3 tbspSoy sauce
- 1 tbspGinger, finely grated
- 1 cloveGarlic
- 1 tspCornflour, for the sauce
- 3Spring onions
On the side
- 2 ½ dlBrown rice
- 500 gBroccoli
Method
- Measure the rice and water into a saucepan as the packet says, add a little salt and bring to the boil.
- Simmer the rice under a lid over a low heat for about 25 minutes, until tender.
- Pat the tofu dry with kitchen paper and cut it into cubes of about 2 cm. Mix the cornflour with two thirds of the sesame seeds and a pinch of salt and toss the tofu in the mixture.
- Heat the oil in a large frying pan and fry the tofu over a medium-high heat for about 8 minutes, until golden and crisp all over.
- Zest and juice the orange. Stir together with the soy sauce, ginger, crushed garlic and the cornflour for the sauce.
- Cut the broccoli into florets and boil them in lightly salted water for about 3 minutes, until tender but still firm. Drain and scatter with the rest of the sesame seeds.
- Pour the sauce over the tofu in the pan and let it bubble for a minute or so, until it thickens and glazes the tofu.
- Slice the spring onions. Serve the tofu with the rice and broccoli, scattered with the spring onion.
The cost is estimated from Swedish grocery prices.
