Sesame Crusted Tofu with Coconut Rice
Sesame Crusted Tofu with Coconut Rice is a flavorful vegan dish that marries crispy, nutty tofu with creamy coconut-infused jasmine rice. This delightful recipe is perfect for weeknight dinners or special occasions, impressing your guests while satisfying your cravings. Easy to follow and versatile, it allows customization with seasonal vegetables or sauces, making every meal a unique experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking/Frying
- Cuisine: Vegan
Ingredients
Scale
- 14 oz firm tofu (pressed and cubed)
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 cup coconut milk (full-fat)
- 1 cup jasmine rice
- 2 tbsp low-sodium soy sauce
- 1 tbsp maple syrup
- 1 cup water
Instructions
- Prepare the tofu by pressing it to remove excess moisture for about 20 minutes.
- Marinate the pressed tofu cubes in a mixture of soy sauce and maple syrup for at least 15 minutes.
- Coat the marinated tofu pieces in a mix of white and black sesame seeds.
- Cook jasmine rice by rinsing it until the water runs clear, then combine it with coconut milk and water in a saucepan. Bring to a boil, then reduce to simmer for about 15 minutes until tender.
- Preheat the oven to 400°F (200°C). Bake the coated tofu on a parchment-lined sheet for 25-30 minutes or fry in oil over medium-high heat until golden brown and crispy.
- Serve the sesame crusted tofu over coconut rice, drizzling any leftover marinade on top.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 445
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Garnish with fresh herbs like cilantro or green onions for added flavor. Substitute coconut milk with vegetable broth for a lighter version. Enhance the dish by adding sautéed seasonal vegetables or a spicy sauce.