Sesame tofu with pak choi, red pepper and brown rice

    35 min

    This Asian-style tofu dish is made with sesame seeds, chilli and tamari, plus chopped fresh ginger, highly regarded for its anti-inflammatory properties.

    2 people made this

    Serves: 2 

    • 80g brown rice
    • 1 red chilli
    • 4cm fresh ginger
    • 1 red pepper
    • 1 pak choi
    • 300g firm tofu
    • 2 tablespoons tamari
    • 1 1/2 tablespoons maple syrup
    • 1 lime
    • 1 handful chopped fresh coriander
    • 2 teaspoons white sesame seeds
    • sea salt and black pepper
    • coconut oil / olive oil

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Boil a kettle. Rinse the rice and place in a pan with 400ml boiling water. Season with a pinch of sea salt and cook for 20 to 25 minutes until tender.
    2. Meanwhile, finely chop the red chilli and peel and finely chop the ginger. Slice the red pepper thinly and chop the root end off the pak choi. Roughly chop the coriander leaves.
    3. Drain and rinse the tofu and cut into 2cm cubes.
    4. To make the sauce: mix the chopped ginger and chilli with the tamari, maple syrup and the juice from the lime.
    5. Heat a frying pan with 1 tablespoon oil and fry the tofu for 5 minutes. Stir half of the sauce in with the tofu and cook for 3 minutes. Then add the sliced red pepper, pak choi and the remaining sauce and cook for 5 minutes. Stir through the sesame seeds.
    6. Drain the rice and stir through half of the coriander leaves.
    7. To serve: place the coriander rice in a bowl and spoon over the asian tofu, red pepper and pak choi. Sprinkle over the remaining coriander.

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