
Sesame Tofu Bowl
Cornflour-crusted tofu fried shatter-crisp over quinoa with a soy-sesame dressing — savory, toasty, and fully plant-based.
Overview
Ingredients
Equipment
- Non-stick frying pan
- Mixing bowls
Method

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.

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.

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.
Tips
Nutrition
Storage
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.
Little thoughts from readers
A small corner for words, memories and gentle feelings.
Leave a little note
Tell June what this page made you feel.


