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Japanese Recipes
Sesame Crusted Tofu

Sesame Crusted Tofu

with Steamed Rice & Ginger Greens

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3.3 / 4 Ratingout of 440 ratings
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We just can't resist these crunchy sesame crusted tofu squares. Don't be afraid to season them very well before cooking - it will make all the difference when eating.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob


1 bag

green beans

1 bunch

Asian greens

1 bunch

baby bok choy

1 packet

jasmine rice

½ cube

vegetable stock

1 packet

sesame seeds


1 packet

black sesame seeds


1 packet

panko breadcrumbs


1 packet

Japanese tofu

(ContainsGluten, SoyaMay be presentPeanuts, Sesame)

1 tub



Not included in your delivery

olive oil

1.25 cup


2 tbs

plain flour


1 unit



¼ cup

soy sauce (or gluten free tamari soy sauce)

(ContainsGluten, Soya)

1.5 tub

brown sugar

1.5 tsp

sesame oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3980 kJ
Fat45.2 g
of which saturates5.8 g
Carbohydrate96.5 g
of which sugars7.9 g
Protein37.2 g
Sodium2040 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Aluminum Foil
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Finely grate the ginger (unpeeled). Trim the ends off the green beans. Roughly chop the Asian greens and baby bok choy.

Cook the rice
Cook the rice

Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water is absorbed. Tip: Don't lift the lid while the rice is cooking so you don't lose steam!

Crumb the sesame tofu
Crumb the sesame tofu

In the first shallow bowl, combine the plain flour with a generous pinch of salt. In the second shallow bowl, whisk the egg. In the third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the Japanese tofu into the flour mixture, followed by the egg, and finally in the sesame seed mixture. Set aside on a plate, ready to fry.

Cook the ginger greens
Cook the ginger greens

In a small bowl, combine the soy sauce, brown sugar, sesame oil and water (for the dressing). Set aside. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the ginger and green beans and cook for 3 minutes, or until tender and fragrant. Add the Asian greens and baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and set aside on a plate. Cover with foil to keep warm.

Fry the tofu
Fry the tofu

Return the same frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. Once hot, add the sesame crusted tofu and fry for 1-2 minutes on each side, or until golden. Set aside on a plate lined with paper towel to soak up any excess oil. Repeat with the remaining tofu.

Serve up
Serve up

Divide the steamed rice and ginger greens between bowls. Drizzle over the soy and sesame dressing and top with the sesame crusted tofu. Loosen the mayonnaise with a dash of water and drizzle over the tofu.