Sesame Baked Tofu with Chili-Garlic Rice
From: Ian Seddon's Cookbook
🥘 Ingredients
- Defrosted Tofu Cubes 1
- neutral-flavored oil 1 tbsp
- toasted sesame oil 2 tsp
- soy sauce or tamari 1 tbsp
- Kosher
- arrowroot powder 1 tbsp
- panko breadcrumbs 1 ½ tbsp
- sesame seeds 1 tbsp
- medium carrots 4-6
- large or medium limes 2
- Pure maple syrup
- Cooked White or Brown Rice (Stovetop) 4 ½ cup
- cilantro leaves and tender stems 1 handful
- Chili-Garlic Sauce ½ cup
If you didn’t cook your rice in meal prep, start the recipe by cooking 1 1/2 cup long-grain white or brown rice according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Not a fan of cilantro? If you have access to Thai basil, use it. Otherwise omit the cilantro. Depending on how saucy and spicy you prefer your rice bowl, you may have leftover Chili-Garlic Sauce. Use it in a clean-out-the-fridge stir fry or pair it with any noodles of your choice. For larger appetites or to stretch out this meal, add 6-12 oz of shelled edamame. Cook according to the bag instructions, or add to a bowl of warm water and rest until thawed. Drain in a colander and shake to dry. Season with a few pinches of salt. Add the edamame to the warm rice in the last step. Storage: For the best leftovers, store the tofu and rice separately in the fridge. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. Reheat the tofu in a frying pan with a touch of oil over medium heat for 3 to 5 minutes until heated. Assemble as listed in the last step right before serving. Nutrition boost: For extra veggie action, use the larger amount of carrots. Or, grate some cabbage and add it along with the grated carrots; pair the rice bowl with steamed bok choy or broccoli; or serve the rice bowl over a bed of salad greens. For added protein, use edamame and see Note 4. Shortcut: Use pre-cooked rice and pre-shredded carrots.
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1For the sesame baked tofu: Defrosted Tofu Cubes , neutral-flavored oil , toasted sesame oil , soy sauce or tamari , Kosher salt, arrowroot powder , panko breadcrumbs , sesame seeds , medium carrots , large or medium limes , Pure maple syrup , Cooked White or Brown Rice (Stovetop) , cilantro leaves and tender stems , Chili-Garlic Sauce .
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2Arrange a rack in the top third of the oven. Preheat to 425°F / 220°C. Line a rimmed sheet pan with parchment paper.
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3Make the Sesame Baked Tofu. Place the Tofu Cubes in a large bowl. Add the neutral-flavored oil, toasted sesame oil, soy sauce, and 2 pinch of salt. (If you are using tofu that wasn’t previously frozen, add a bit more salt.) Gently toss with your hands or a silicone spatula to combine. Then add the arrowroot powder, breadcrumbs, and sesame seeds. Gently toss to combine. Spread the tofu out in a single layer on the lined pan. Bake in the oven for 15 minutes . Remove from the oven and flip the tofu. Bake for 10 to 15 more minutes, until the tofu is crispy and browned. Rest the tofu for a few minutes to crisp up further.
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4While the tofu bakes, prepare your side salad (if you’re making one) and prep the other ingredients. Make the carrot slaw. Grate or shred the carrots using a box grater, julienne peeler, or mandoline to shave into paper-thin slices. In a large bowl, combine the carrots with several squeezes of lime juice and a few pinches of salt. Taste, adding more lime juice as desired. If too acidic, add just a tiny bit of maple syrup ( timer /2 tsp). Reheat the Cooked Rice. Add the rice to a bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice helps steam the rice and keeps it tender.) Chop the cilantro.
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5Take the Chili-Garlic Sauce out of the fridge. Stir well, as it settles.
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6To assemble: Divide the warm Cooked Rice among bowls. Spoon timer tablespoons ( timer ) of Chili-Garlic Sauce over each serving and gently toss. Divide the Sesame Baked Tofu, carrot slaw, and chopped cilantro among the bowls. For a saucier consistency or more spice, spoon more Chili-Garlic Sauce on each bowl. Serve with your side salad, if you made one.