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Hoisin Glazed Crispy Tofu with Sesame Rice

Active Time: 15 minutes
Total Time: 25 minutes
  • Dairy Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Freezing then defrosting the tofu helps the water drain out so it cooks up super crispy, but obviously that means you need to think ahead. It’s simple and worth it! The hoisin sauce is super flavorful and requires so little making this a great last minute meal.

Ingredients

  • 2 packages Firm Tofu
  • 1 cup Basmati Rice (White)
  • 112 cups Water
  • 12 teaspoon Kosher Salt (divided)
  • 2 Tablespoons Rice Vinegar
  • 14 cup White Sesame Seeds
  • 1 pound Green Beans
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 Tablespoon Hoisin Sauce
  • 1 teaspoon Unsalted Butter (optional)

Cooking Instructions

  • 1. FREEZE

    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
  • 3. RICE

    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.

  • 5. TOFU

    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.

  • 6. SERVING

    Serve tofu cubes over the rice, sprinkle with any seeds you haven’t used. Fill the plate with green beans.

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Substitutions

  • GLUTEN FREE:
    look for GF hoisin sauce
  • PESCATARIAN:
    almost any fish filet or shrimp will taste delicious - search for our Hoisin Fish recipe
  • WHITE RICE:
    brown rice, noodles, quinoa
  • GREEN BEANS:
    any green veggie
  • HOISIN:
    oyster sauce mixed with 1 teaspoon of soy sauce is a good sub, or teriyaki sauce
  • SESAME:
    optional, omit if allergic
  • TOFU:
    mushrooms, eggplant, squash cubes, cauliflower

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • The hoisin is a “kid classic” but you can make it more like teriyaki by stirring in about 1 teaspoon of brown sugar and 1 Tablespoon of soy sauce. Roast their portion without the sauce on top, or with this sweeter sauce spooned over top. They can use extra sauce for dipping
  • If green beans aren’t kid approved, make it a medley by adding a few vegetables they enjoy to the baking sheet

For Toddlers

  • Scoop out the rice before adding vinegar and seeds
  • Chop beans into small bites or add other veggies to the sheet pan for roasting
  • You can leave the sauce off or serve it on the side for dipping

For Choosy Eaters

  • For some kids the sauce will be helpful and others might want to leave it off and try it for dipping
  • Add veggies they enjoy and serve the rice plain
  • If tofu is just not going to happen, and they eat meat or fish, roast it simply and serve with this sauce or their favorite type of sauce for dipping. You could also use cauliflower florets instead of tofu
  • Alternatively, just omit the tofu and serve rice and veggies. Finish plate with yogurt or cheese and fruit

Prep Ahead & Use It Up

  1. Steam the rice. You can add vinegar and sesame too
  2. Freeze the tofu for 1 day and let it defrost for another day if you have time

Culinary Skills

Freezing the tofu expands the water inside, making larger holes in the texture. When it defrosts and the ice melts out, it’s no longer held within the tofu, so ultimately, you’re removing more water this way than when pressing the tofu. Tearing it creates lots of jagged edges that get super crispy.

 

If you don’t have time to freeze it, tear or slice the tofu and press it in a clean towel to dry. Toss in a bowl with 1 – 2 Tablespoons of cornstarch or rice flour. Shake it off and place on a baking sheet. Drizzle with 1 – 2 Tablespoons of canola oil and bake at 425 until it’s really crispy, stirring occasionally. Toss with sauce near the end of baking when it’s already crispy.

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