There's nothing like crispy tofu with wonderfully creamy sauce served on a bed of rice! This Bianca Zapatka inspired recipe is just that: Crispy Sesame Tofu with Tahini Sauce instantly became a favourite of ours!
Take your tofu out of the fridge and drain it. Wrap it in a tea towel and put a heavy weight (we used a heavy pan) on top to remove any excess moisture. Leave it to drain for approx. 30 minutes.
Dice the tofu into cubes. Spread in a single layer in a large dish. In a small bowl, mix soy sauce, ginger and garlic. Pour the mixture over the tofu cubes, cover and leave to marinade in the fridge for at least 2 hours (marinade for 8 hours for best results).
Prepare the Sauce:
Mix all the sauce ingredients together. Add more water if your sauce is too thick.
Make the Sesame Tofu with Rice & Brocolli:
Boil the rice following instructions on the packet.
Mix breadcrumbs and sesame seeds on a large plate. Then roll the tofu cubes in the mixture. Make sure you coat the tofu thoroughly.
Heat 3 tbs of vegetable oil in a large frying pan. When hot, add the sesame tofu cubes and fry, turning them once in a while. Your tofu should be crispy and golden. It will take about 7-8 minutes.
Whilst your tofu is crisping up, parboil broccoli. Pour boiling water over the broccoli florets and add a pinch of salt. Cook for 3-6 minutes (depending on the size of your florets). Your broccoli should start to soften but still retain some crunch.
Drain the broccoli. Heat 1 tbsp of sesame oil in another frying pan. Tip the broccoli in and stir fry on high heat for 4-5 minutes to brown a little.
Divide rice between four bowls. Top with crispy sesame tofu and stir-fried broccoli. Drizzle the tahini sauce all over. Scatter some roasted peanuts, any crispy sesame crumbs left in the tofu pan and garnish with a wedge of lime!