Sesame Tofu and Green Bean Rice Bowls

Golden pan-fried tofu and tender green beans sit over plain rice with a light soy, honey and sesame finish. Drying the tofu before coating it helps the edges brown while the middle stays soft.

Ingredients

• 450 g firm tofu, drained
• 250 g long-grain rice
• 300 g green beans, trimmed
• 2 tbsp cornstarch
• 2 tbsp neutral oil
• 3 tbsp reduced-salt soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds
• 2 spring onions, sliced

Method

1. Wrap the tofu in a clean cloth, place on a plate and press gently under a board for 15 minutes. Cut into 2 cm cubes and pat dry. Start the rice according to its package directions; the 250 g dry weight makes four servings.
2. Toss the tofu with the cornstarch. Heat the oil in a wide nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook for 12–15 minutes, turning carefully until golden on several sides.
3. While the tofu cooks, blanch the beans in simmering water for 4–5 minutes until just tender. Drain well.
4. Whisk the soy sauce, honey and rice vinegar with 3 tablespoons water. When the tofu is browned, lower the heat and add garlic and ginger to the pan. Stir for 30 seconds.
5. Pour in the sauce and add the drained beans. Toss gently for 1–2 minutes until the sauce lightly coats the tofu and the beans are hot; do not reduce it to a dry sticky paste.
6. Divide the cooked rice among four bowls. Add tofu and beans, spoon over any sauce, then scatter with sesame seeds and spring onions. Serve promptly.
7. Cool leftovers promptly in shallow containers and refrigerate within one hour where practical. Use within one day because of the rice. Reheat once until steaming hot throughout, adding a small splash of water.

Press gently, then pat dry

Firm tofu holds its shape when turned. Remove surface moisture before adding cornstarch so it forms a thin coating rather than a paste.

Give the pan space

Use a wide nonstick pan and turn the cubes with a spatula once a golden surface forms. Crowding traps steam and makes browning slower.

Add the sauce at the end

The tofu is browned before the sauce goes in. A brief toss coats it evenly while leaving some contrast between the golden edges and the tender center.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide the cooked rice among four bowls. Add tofu and beans, spoon over any sauce, then scatter with sesame seeds and spring onions. Serve promptly.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within one hour where practical. Use within one day because of the rice. Reheat once until steaming hot throughout, adding a small splash of water.