---
title: crispy sesame tofu meal prep with edamame salad and forbidden rice
servings: 2
prep-time: 25 minutes
cook-time: 40 minutes
tags: [tofu, vegan, asian-inspired, meal prep, edamame]
source: https://www.instagram.com/reel/DP1poW8EaM2/
image: https://scontent-iad3-2.cdninstagram.com/v/t51.71878-15/563973177_782627697991288_102279150287285677_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=106&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzIifQ%3D%3D&_nc_ohc=ZBfFehggZ9AQ7kNvwFU2GFf&_nc_oc=Adnc5K1FCgEG710sgVBMTNBdUV9_auKsGjW1qrlBwYssqRbVF9BE_rPGNRi31h-UyH8&_nc_zt=23&_nc_ht=scontent-iad3-2.cdninstagram.com&_nc_gid=eoZlP209KWVhXUvUjocDxw&oh=00_AfnVUVkSzwH-FfqwlqR64FtaQMM_jShxFBP5HR2VjPR7Gg&oe=694EB162
---

Pat the tofu dry and cut into 1-inch cubes. In a large bowl, toss @tofu{14%oz} with @cornstarch{2%tbsp} and @salt{0.25%tsp} to coat. In a separate small bowl, whisk together @soy sauce{2%tbsp}, @maple syrup{1%tbsp}, @rice vinegar{1%tsp}, @garlic{2%cloves}, and @ginger{1%tsp, grated} to form the sticky glaze. Let the glaze mingle for ~{5%minutes}.

Heat @sesame oil{1%tbsp} in a #large skillet{} over medium heat. Add @tofu{14%oz} and cook until crisp and golden on all sides, about ~{8%minutes}. Pour in the glaze and toss to coat; simmer until glossy and sticky, ~{3%minutes}. Stir in @sesame seeds{1%tbsp} at the end and remove from heat.

Meanwhile, rinse @forbidden rice{1%cup} and combine with @water{2.5%cups} and a pinch of @salt{0.25%tsp} in a #saucepan{}. Bring to a boil, reduce heat to low, cover, and simmer ~{30%minutes}. Remove from heat and let stand ~{5%minutes} before fluffing with a fork.

Prepare edamame salad: in a #bowl{}, combine @edamame{1%cup} (thawed), @cucumber{1%cup, diced}, @cherry tomatoes{1%cup, halved}, @red onion{0.25%cup, finely chopped}, and @parsley{2%tbsp, chopped}. In a separate small bowl, whisk together @lemon juice{1%tbsp}, @olive oil{1%tbsp}, @salt{0.25%tsp}, and @pepper{0.25%tsp}. Drizzle dressing over the salad and toss to coat.

Assemble and store: in two meal prep containers, portion out a bed of creamy forbidden rice, top with crispy sesame tofu, and add a generous serving of edamame salad. Store in airtight containers for up to 4 days.