Sesame Tofu Bowl
← Recipe archiveVegetarian

Sesame Tofu Bowl

Cornflour-crusted tofu fried shatter-crisp over quinoa with a soy-sesame dressing — savory, toasty, and fully plant-based.

DifficultyEasyTotal time50 minServes2
01

Overview

Prep20 min
Cook30 min
Total50 min
Servings2
DifficultyEasy
02

Ingredients

03

Equipment

  • Non-stick frying pan
  • Mixing bowls
04

Method

01
Coat the tofu

Coat the tofu

Cut the tofu into 2 cm cubes, then toss in a bowl with the cornflour, sesame seeds, and a pinch of salt until coated.

02
Fry until golden

Fry until golden

Heat the sunflower oil in a non-stick pan and fry the tofu on all sides until golden and crunchy. Drain on kitchen paper.

03
Dress and assemble

Dress and assemble

Whisk together the soy sauce, sesame oil, rice wine vinegar, and ginger plus its jar vinegar. Toss half the dressing into the quinoa, then divide between bowls. Top with the crispy tofu, pak choi, edamame, carrot, avocado, and spring onions. Pour over the remaining dressing and scatter with black sesame seeds.

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Tips

NotePress the tofu well so it crisps instead of steaming.
NoteWhisk the dressing just before serving so it stays glossy.
NoteScatter extra black sesame on top for a little crunch.
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Nutrition

NoteNutrition varies by ingredient brands and serving size.
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Storage

RefrigeratorStore components separately for up to 2 days; the tofu is crispest fresh.
Best freshAssemble and eat the same day for the best texture.
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Frequently asked

Can I bake the tofu instead of frying?+

Yes — roast at 200°C until golden for a lighter version.

What can I swap for edamame?+

Broad beans or steamed peas work well.

Is it vegan?+

Yes, as written it is fully plant-based.

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