Sesame crusted tofu

Name: Sesame crusted tofu
Cook time: 20 min
Yield: 2

with bang bang sauce and garlic black rice

Ready in around 20 mins

RECIPE FACT:

Black rice had the highest protein content over all other rice varieties and is rich in antioxidants due to its purple colour when cooked.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE CRISPY SESAME TOFU:

Line an oven tray with baking paper. Remove the tofu from its packaging and pat dry with a paper towel. Slice into 1 cm cubes and place in a bowl, season with salt and add half the bang bang sauce. Gently toss to coat well in the sauce. Sprinkle the sesame crumb into another bowl and add the tofu cubes in batches to coat well. Place on the oven tray, drizzle with oil and season with salt. Bake in the oven for 12-15 mins until golden brown and crispy.
2. TO PREPARE THE VEGETABLES:

Rinse the bok choy under water and shake off any excess water. Slice the root end off and discard. Slice stalks and leaves into 1 cm slices keeping separated. Finely slice the spring onions on the diagonal. Peel and grate the carrot.
3. TO COOK THE GINGER BLACK RICE:

Place a non-stick frying pan or wok over a medium-high heat. Once hot add the bok choy stalks and cook for 1-2 mins. Open the bag of steamed black rice, gently squeezing on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Add the sliced red and green cabbage, carrot, bok choy leaves and half the spring onion. Cook for 1 min stirring regularly. Pour in the garlic stir-fry sauce and cook for 1-2 mins until reduced. Season with salt.
To serve:

Spoon garlic black rice and vegetables onto plates. Top with crispy sesame tofu. Drizzle with remaining bang bang sauce and sprinkle with remaining spring onion.