Sesame Tofu and Green Bean Rice Bowls (Print version)
Golden pan-fried tofu and tender green beans sit over plain rice with a light soy, honey and sesame finish.
# Ingredients:
Ingredients
01 -
450 g firm tofu, drained
02 -
250 g long-grain rice
03 -
300 g green beans, trimmed
04 -
2 tbsp cornstarch
05 -
2 tbsp neutral oil
06 -
3 tbsp reduced-salt soy sauce
07 -
1 tbsp honey
08 -
1 tbsp rice vinegar
09 -
2 garlic cloves, minced
10 -
1 tsp grated fresh ginger
11 -
1 tbsp sesame seeds
12 -
2 spring onions, sliced
# Instructions:
01 -
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.
02 -
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.
03 -
While the tofu cooks, blanch the beans in simmering water for 4–5 minutes until just tender. Drain well.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.