Name: Sesame tofu bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 300g extra-firm tofu drained; 3 tbsp cornflour; 1 tbsp sesame seeds; 2 tbsp sunflower oil; 3 tbsp soy sauce; 2 tsp sesame oil; 2 tbsp rice wine vinegar; 2 tbsp sushi ginger plus 2 tsp of vinegar from the jar; 250g cooked quinoa; 1 pak choi shredded; 160g edamame blanched; 1 carrot grated; 1 avocado cubed; 4 spring onions finely sliced; black sesame seeds to serve (optional)

Bowls of cooked quinoa with edamame, pak choi and tofu

300g extra-firm tofu
drained
3 tbsp cornflour
1 tbsp sesame seeds
2 tbsp sunflower oil
3 tbsp soy sauce
2 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp sushi ginger
plus 2 tsp of vinegar from the jar
250g cooked quinoa
1 pak choi
shredded
160g edamame
blanched
1 carrot
grated
1 avocado
cubed
4 spring onions
finely sliced
black sesame seeds
to serve (optional)

Method

step 1
Cut the tofu into three slices and dry with kitchen paper by pressing down well. Cut into 2cm cubes, then toss in a bowl with the cornflour, sesame seeds and a pinch of salt.
step 2
Heat the oil in a non-stick frying pan and fry the tofu on all sides until golden and crunchy. Drain on kitchen paper.
step 3
Whisk together the soy, sesame oil, vinegar, sesame seeds and ginger vinegar. Toss half the dressing into the quinoa, then divide between two bowls. Top with the crispy tofu, pak choi, edamame, avocado, carrot, spring onions, and ginger. Pour over the remaining dressing to serve, scattered with the sesame seeds.