Lunch
Sesame tofu bowl
Crispy tofu with rice, cabbage and sesame
- Ready in 35 min
- 496 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 496
- Protein
- 25 g
- Carbs
- 55 g
- Fat
- 21 g
Ingredients
- 200 g tofu
- 70 g brown rice
- 100 g red cabbage
- 10 g sesame seeds
- 5 ml olive oil
Method
- Rinse the brown rice, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer for 25–30 minutes until tender and the water is absorbed.
- Meanwhile, drain the tofu, wrap it in kitchen paper and press it under a heavy board for 10 minutes. Cut into cubes.
- Heat the olive oil in a non-stick frying pan over a medium-high heat. Fry the tofu for 8–10 minutes, turning, until crisp and golden on all sides. Season with salt.
- Add the sesame seeds for the last minute and toss until they are toasted and cling to the tofu.
- Shred the red cabbage very finely and toss it with a pinch of salt.
- Fluff the rice with a fork, divide between bowls and top with the cabbage and sesame tofu.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens