Sesame Crusted Tofu
with Asian pickled cucumbers / rice

Name: Sesame Crusted Tofu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Cucumbers, sliced; 1/2 cup Vinegar, rice; 2 tsp Sugar; 1 tsp Sesame seeds, white (opt); 1 cup Rice, uncooked white or brown; 16 oz Tofu, extra-firm, 1" / 2.5 cm slices (vacuum-packed preferable); 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 1 Tbsp Oil, toasted sesame; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 2 Tbsp Sesame seeds, white or black; for serving Wasabi (opt)

Active: 25 Total: 45

Original GF Paleo Vegetarian

This restaurant-worthy meal features simple flavors that compliment each other perfectly, resulting in a harmonious blend of tastes and textures. It's sure to impress!

Proteins

Tofu

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Pickled Cucumbers:

Cucumbers - 8 oz , sliced
Vinegar, rice - 1/2 cup
Sugar - 2 tsp
Sesame seeds, white (opt) - 1 tsp

White or Brown Rice:

Rice, uncooked white or brown - 1 cup

Sesame Crusted Tofu:

Tofu, extra-firm - 16 oz , 1" / 2.5 cm slices (vacuum-packed preferable)
Soy sauce, low-sodium - 2 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 1 Tbsp
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Sesame seeds, white or black - 2 Tbsp
Wasabi (opt) - for serving

Prep

Rice - (Double if making Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1” / 2.5 cm thick slices. (Can be done 1 day ahead)
Cucumbers - Slice cucumbers. (Can be done up to 3 days ahead)
Make pickles - (Note: The longer ahead you make the pickles, the more tart and “pickle-y” they’ll be. You can also wait and toss this together 30 minutes before serving if you’d like them to retain their crunch and just be lightly dressed.) Whisk together vinegar (portion for pickles) and sugar. Combine cucumbers and sesame seeds (portion for pickles) in a small bowl or jar. Pour liquid over top. (It’s okay if the cucumbers aren’t completely submerged in liquid, but you want them mostly covered. Add some more rice vinegar if needed.) (Can be done up to 3 days ahead.)
Season tofu - Whisk together soy sauce, rice vinegar (portion for tuna), and sesame oil in a shallow bowl or baking dish. Place tofu into the mixture and turn to coat all sides. (Hint: Double the mixture and set aside half before seasoning the tofu if you’d like a simple dipping sauce to serve with the tofu.)
Avocados - Prep as directed.

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Make

Heat a large skillet with cooking oil over medium heat.
While skillet is heating up, pour sesame seeds (portion for tofu) into a shallow bowl or baking dish. Press tofu slices into sesame seeds to coat on both sides.
Transfer the sesame-coated tofu to heated skillet and sear on both sides until tofu is heated through and sesame seeds are lightly toasted.
If rice was made ahead, warm it in the microwave (remember to reserve half if doubled).
Drain the liquid from the cucumbers and give them a stir.
Serve tofu slices with rice, cucumbers, and avocados alongside and wasabi (if using) for dipping, or serve everything together, bowl-style. Enjoy!

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