Sesame Tofu with Vegetable Rice
Vegetarian Times Issue: November 1, 2003 p.67
You can make this dish ahead, and reheat it at serving time.
Directions
- To make Vegetable Rice: Place rice and stock in stockpot, and bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes. Add carrots, broccoli, cauliflower and scallions, and continue to cook until all liquid is absorbed. Season with salt and pepper.
- Meanwhile, to make Tofu: Slice tofu lengthwise in three sections, and cut each section in half. Combine tahini paste, soy sauce, honey, stock, garlic, lemon juice, salt and ginger in food processor, and process until smooth.
- Spray nonstick skillet with nonstick cooking spray, and heat over medium-high heat. Place tofu in skillet, and sear both sides until golden. Pour sauce over tofu, reduce heat to low and cook until sauce is heated through, about 10 minutes.
- To serve, place sesame tofu and rice on plate, and garnish with scallions.
ingredient list
SERVES 4
Vegetable Rice
- 2 cups raw brown rice
- 7 cups vegetable stock
- 1 medium-sized carrot, peeled and cut into 1-inch lengths
- 1/2 head broccoli, cut into florets
- 1/2 head cauliflower, cut into florets
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper to taste
Tofu
- 1 1/2 15-oz. pkg. extra-firm tofu
- 1 cup tahini paste
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 1/2 cups vegetable stock
- 1/2 tsp. chopped garlic
- 1 Tbs. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 2 scallions, sliced, as garnish
Nutritional Information
Per Serving:
| Calories |
970 |
| Protein |
38g |
| Total Fat |
42g |
| Saturated Fat |
6g |
| Carbs |
122g |
| Sodium |
2440mg |
| Fiber |
13g |
| Sugar |
29g |
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