Sesame-Crumbed Tofu & Soy Greens
with Ginger Rice & Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Walnut
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
2
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Gluten, Soy, Wheat, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut)
1
Zucchini
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Gluten, Soy, Wheat, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat May be present: Gluten, Soy)
1 packet
Ginger Paste
Cooking Steps
Finely chop the garlic. Thinly slice the zucchini into half-moons. Roughly chop the Asian greens. In a small bowl, combine the mayonnaise and soy sauce (for the sauce). Cut the Japanese tofu into 1cm pieces.
In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, combine the plain flour and salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Gently dip the tofu pieces into the seasoned flour, then into the egg and finally in the breadcrumbs. Set aside on a plate.
In large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the tofu, turning occasionally, until golden 5-7 minutes. Transfer to a plate lined with paper towel.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 4-5 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Add the garlic and soy sauce (for the veggies) and cook until fragrant, 1 minute.
Divide the sesame-crumbed Japanese tofu, soy greens and ginger rice between plates. Sprinkle with the crushed peanuts. Serve with the soy mayo.
Customer reviews
Review summary
Updated on July 2026- Flavour: The sesame-panko crumb delivers a satisfying crunch, and the ginger rice was a pleasant surprise for many. Some found the overall dish a little mild and felt the soy-mayo sauce needed more volume to tie everything together.
- Ease of prep: The crumbing process was the main sticking point, with several reviewers finding it fiddly and time-consuming, though most agreed the result was worth the effort.
- Suggestions: Double the soy-mayo sauce, and consider stirring the ginger paste into the veggies rather than the rice. Adding sweet chilli to the sauce or serving with pickled cucumber are popular ways to lift the dish.
- Leftovers: The crumbed tofu reheated well the next day, making it a solid option for next-day lunches.
- Portions: Reviewers noted that the panko and sauce quantities felt a little short — having extra breadcrumbs on hand helps ensure full coverage of the tofu.
