Main Dishesdeliciouslyella
Sticky Sesame Tofu Rice
A great dish when you fancy something tasty in an instant; in the time it takes to cook the brown rice, the tofu has been marinated and pan-fried to sticky perfection. This recipe is easily doubled to feed a family and any leftovers make a great lunch the following day.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
- ●pan
- ●saucepan
📝 Preparation Steps
1
Place the rice into a medium pot and add 300ml / 10 fl oz cold tap water and a pinch of salt. Place over medium–high heat, bring to a simmer and then allow to bubble gently for about ⏱️ 20 minutes, or until the water has been absorbed. Then turn off the heat and leave the rice to steam in the residual heat; this will give perfectly fluffy rice.
2
Meanwhile, crumble the tofu onto a plate, baking tray or other wide surface. Then, using clean hands, press down with a piece of kitchen roll to remove the excess moisture.
3
Place the cornflour, tamari, miso paste, maple syrup and sesame oil into a medium bowl and whisk to combine. Add the crumbled tofu and toss to coat.
4
Heat a drizzle of sesame oil in a saucepan over medium–high heat and add the tofu with the marinade. Cook for 5–⏱️ 6 minutes on each side until sticky and caramelised. Resist the urge to move the tofu around too much here as the more contact it has with the pan, the stickier it will be.
5
When the rice has finished cooking, add the sliced spinach. Toss to combine then put the lid back on, allowing the spinach to gently wilt with the heat of the pan.
6
In bowls, serve the sticky tofu with a portion of rice. Top with fresh lime juice, spring onions, toasted sesame seeds and your favourite spicy sauce.
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