Hoisin Glazed Crispy Tofu with Sesame Rice
- Dairy Free
Why we love it:
- 2 packages Firm Tofu
- 1 cup Basmati Rice (White)
- 11⁄2 cups Water
- 1⁄2 teaspoon Kosher Salt (divided)
- 2 Tablespoons Rice Vinegar
- 1⁄4 cup White Sesame Seeds
- 1 pound Green Beans
- 1 teaspoon Extra Virgin Olive Oil
- 1 Tablespoon Hoisin Sauce
- 1 teaspoon Unsalted Butter (optional)
Place your tofu in the freezer until it’s fully frozen (a day or so). If using shrink wrapped tofu, you can just toss the whole package in the freezer but if it’s in a container with a lot of water, drain that and freeze in a tupperware or a bag.
Defrost in the fridge for at least 1 day before beginning the recipe. If you don’t have time, see Culinary Skills section to skip this step.
2. PREHEAT THE OVEN TO 400 DEGREES
Combine the 1 cup white basmati rice, 1½ cups water and ¼ teaspoon kosher salt. Stir and bring to a boil then stir well. Reduce heat to lowest setting and tightly cover. Steam for 17 minutes then turn off heat and fluff with a fork. Sprinkle the vinegar and most of the sesame seeds over top and stir. Cover and let rest until ready to serve.
4. GREEN BEANS
Trim the ends off the beans and place on a baking sheet. Drizzle with oil and sprinkle with a pinch of salt. Roast for 6 - 7 minutes or until they’re cooked and tender.
Tear tofu into 1 inch cubes with irregular edges. Place on a baking sheet and toss with oil. Bake for about 5 minutes, tossing halfway. Spoon the hoisin over the tofu and toss to coat; dot with butter and return to the oven and bake for 5 - 7 minutes or until crispy and glazed.
Serve tofu cubes over the rice, sprinkle with any seeds you haven’t used. Fill the plate with green beans.