A crunchy coating of sesame seeds gives tofu a major texture boost, leaving it with a soft inside and a bold crunch on the outside. It is served on a bed of protein-powered black quinoa, a tangy lime-laced slaw, creamy avocado and drizzles of hoisin sauce. Get ready for a big hit of flavour!
Sesame-Battered Tofu Bowl
Sesame-Battered Tofu Bowl
with black quinoa, hoisin sauce, lime & fresh avo
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Black Quinoa
- Corn
- Cornflour
- Lime
- Limes
- Low-Sodium Soy Sauce
- Non-GMO Tofu
- Ongs Hoisin Sauce
- Rice Flour
- Shredded Cabbage & Julienne Carrot
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
START IT OFF WITH A SIMMER
Rinse the quinoa, place in a pot, and submerge in 350ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 25-30 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Use a fork to toss through the soy sauce to taste. Cover with a lid and allow to stand off the heat for 5 minutes.
A COLOURFUL CRUNCH
Boil the kettle. Submerge the Corn in boiling water to plump up for 3-5 minutes. Drain on completion and place in a bowl with the cabbage and carrot. Toss through 10ml of olive oil, a squeeze of Lime juice, and the zest to taste. Season and set aside for serving.
TANGY TOPPINGS
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half and cut into bite-sized chunks. Place in a bowl, toss through some Lime juice and seasoning, and set aside. Loosen the hoisin sauce by mixing with water in 10ml increments until drizzling consistency.
PREP THE BATTER
Place the tofu slabs on paper towel and pat down firmly to remove excess water. Place the Cornflour in a shallow bowl with 1 tbsp of Rice Flour. Gradually whisk in 25ml of water until you get a smooth batter. Prepare 2 more shallow bowls: one containing the remaining rice flour and the other containing the sesame seeds.
EVEN MORE CRUNCH!
Place a non-stick pan over a medium heat with enough oil to cover the base. Coat the tofu in the Rice Flour, gently dusting off any excess afterwards. Coat in the batter, and finally, coat in the sesame seeds. When the oil is hot, fry the tofu for 1-2 minutes per side until golden and crispy all over. On completion, remove from the pan and place on paper towel. Season and allow to drain until serving.
GET READY FOR FOOD BLISS
Dish up your dinner Buddha bowl-style! Make a bed of nutty quinoa. On top, place the slaw, crispy tofu, and zingy avo alongside one another. Cover in drizzles of hoisin dressing and serve with any remaining Lime wedges – and that’s that! Simply stunning, Chef.
Black Quinoa - 75ml
Low Sodium Soy Sauce - 7,5ml
Corn - 50g
Shredded Cabbage & Julienne Carrot - 100g
Lime - 1
Avocado - 1
Ong's Hoisin Sauce - 30ml
Non-GMO Tofu - 110g
Cornflour - 7,5ml
Rice Flour - 45ml
White Sesame Seeds - 65ml
START IT OFF WITH A SIMMER
Rinse the quinoa, place in a pot, and submerge in 700ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 25-30 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Use a fork to toss through the soy sauce to taste. Cover with a lid and allow to stand off the heat for 5 minutes.
A COLOURFUL CRUNCH
Boil the kettle. Submerge the Corn in boiling water to plump up for 3-5 minutes. Drain on completion and place in a bowl with the cabbage and carrot. Toss through 20ml of olive oil, a squeeze of Lime juice, and the zest to taste. Season and set aside for serving.
TANGY TOPPINGS
Halve the Avocado and remove the pips. Scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl, toss through some Lime juice and seasoning, and set aside. Loosen the hoisin sauce by mixing with water in 10ml increments until drizzling consistency.
PREP THE BATTER
Place the tofu slabs on paper towel and pat down firmly to remove excess water. Place the Cornflour in a shallow bowl with 2 tbsp of Rice Flour. Gradually whisk in 45ml of water until you get a smooth batter. Prepare 2 more shallow bowls: one containing the remaining rice flour and the other containing the sesame seeds.
EVEN MORE CRUNCH!
Place a non-stick pan over a medium heat with enough oil to cover the base. Coat the tofu in the Rice Flour, gently dusting off any excess afterwards. Coat in the batter, and finally, coat in the sesame seeds. When the oil is hot, fry the tofu for 1-2 minutes per side until golden and crispy all over. You may need to do this in batches to avoid overcrowding the pan. On completion, remove from the pan and place on paper towel. Season and allow to drain until serving.
GET READY FOR FOOD BLISS
Dish up your dinner Buddha bowl-style! Make a bed of nutty quinoa. On top, place the slaw, crispy tofu, and zingy avo alongside one another. Cover in drizzles of hoisin dressing and serve with any remaining Lime wedges – and that’s that! Simply stunning, Chef.
Black Quinoa - 150ml
Low Sodium Soy Sauce - 15ml
Corn - 100g
Shredded Cabbage & Julienne Carrot - 200g
Lime - 1
Avocado - 1
Ongs Hoisin Sauce - 65ml
Non-GMO Tofu - 220g
Cornflour - 15ml
Rice Flour - 85ml
White Sesame Seeds - 125ml
START IT OFF WITH A SIMMER
Rinse the quinoa, place in a pot, and submerge in 1L of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 25-30 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Use a fork to toss through the soy sauce to taste. Cover with a lid and allow to stand off the heat for 5 minutes.
A COLOURFUL CRUNCH
Boil the kettle. Submerge the Corn in boiling water to plump up for 3-5 minutes. Drain on completion and place in a bowl with the cabbage and carrot. Toss through 30ml of olive oil, a squeeze of Lime juice, and the zest to taste. Season and set aside for serving.
TANGY TOPPINGS
Halve the Avocados and set aside one of the halves containing a pip for another meal. Scoop the Avocado flesh out of the remaining halves and cut into bite-sized chunks. Place in a bowl, toss through some Lime juice and seasoning, and set aside. Loosen the hoisin sauce by mixing with water in 10ml increments until drizzling consistency.
PREP THE BATTER
Place the tofu slabs on paper towel and pat down firmly to remove excess water. Place the Cornflour in a shallow bowl with 3 tbsp of Rice Flour. Gradually whisk in 65ml of water until you get a smooth batter. Prepare 2 more shallow bowls: one containing the remaining rice flour and the other containing the sesame seeds.
EVEN MORE CRUNCH!
Place a large non-stick pan over a medium heat with enough oil to cover the base. Coat the tofu in the Rice Flour, gently dusting off any excess afterwards. Coat in the batter, and finally, coat in the sesame seeds. When the oil is hot, fry the tofu for 1-2 minutes per side until golden and crispy all over. You may need to do this in batches to avoid overcrowding the pan. On completion, remove from the pan and place on paper towel. Season and allow to drain until serving.
GET READY FOR FOOD BLISS
Dish up your dinner Buddha bowl-style! Make a bed of nutty quinoa. On top, place the slaw, crispy tofu, and zingy avo alongside one another. Cover in drizzles of hoisin dressing and serve with any remaining Lime wedges – and that’s that! Simply stunning, Chef.
Black Quinoa - 225ml
Low Sodium Soy Sauce - 22,5ml
Corn - 150g
Shredded Cabbage & Julienne Carrot - 300g
Limes - 2
Avocados - 2
Ongs Hoisin Sauce - 85ml
Non-GMO Tofu - 330g
Cornflour - 22,5ml
Rice Flour - 125ml
White Sesame Seeds - 170ml
START IT OFF WITH A SIMMER
Rinse the quinoa, place in a pot, and submerge in 1,2L of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 25-30 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Use a fork to toss through the soy sauce to taste. Cover with a lid and allow to stand off the heat for 5 minutes.
A COLOURFUL CRUNCH
Boil the kettle. Submerge the Corn in boiling water to plump up for 3-5 minutes. Drain on completion and place in a bowl with the cabbage and carrot. Toss through 40ml of olive oil, a squeeze of Lime juice, and the zest to taste. Season and set aside for serving.
TANGY TOPPINGS
Halve the Avocados and remove the pips. Scoop out the Avocado flesh and cut into bite-sized chunks. Place in a bowl, toss through some Lime juice and seasoning, and set aside. Loosen the hoisin sauce by mixing with water in 10ml increments until drizzling consistency.
PREP THE BATTER
Place the tofu slabs on paper towel and pat down firmly to remove excess water. Place the Cornflour in a shallow bowl with 4 tbsp of Rice Flour. Gradually whisk in 85ml of water until you get a smooth batter. Prepare 2 more shallow bowls: one containing the remaining rice flour and the other containing the sesame seeds.
EVEN MORE CRUNCH!
Place a large non-stick pan over a medium heat with enough oil to cover the base. Coat the tofu in the Rice Flour, gently dusting off any excess afterwards. Coat in the batter, and finally, coat in the sesame seeds. When the oil is hot, fry the tofu for 1-2 minutes per side until golden and crispy all over. You may need to do this in batches to avoid overcrowding the pan. On completion, remove from the pan and place on paper towel. Season and allow to drain until serving.
GET READY FOR FOOD BLISS
Dish up your dinner Buddha bowl-style! Make a bed of nutty quinoa. On top, place the slaw, crispy tofu, and zingy avo alongside one another. Cover in drizzles of hoisin dressing and serve with any remaining Lime wedges – and that’s that! Simply stunning, Chef.
Black Quinoa - 300ml
Low Sodium Soy Sauce - 30ml
Corn - 200g
Shredded Cabbage & Julienne Carrot - 400g
Limes - 2
Avocados - 2
Ongs Hoisin Sauce - 125ml
Non-GMO Tofu - 440g
Cornflour - 30ml
Rice Flour - 170ml
White Sesame Seeds - 250ml
Frequently Asked Questions
What is the preparation time for Sesame-Battered Tofu Bowl?
The preparation time for Sesame-Battered Tofu Bowl with black quinoa, hoisin sauce, lime & fresh avo is between 25 and 40 minutes.
What is the total time required to make Sesame-Battered Tofu Bowl with black quinoa, hoisin sauce, lime & fresh avo?
The total time required to make Sesame-Battered Tofu Bowl with black quinoa, hoisin sauce, lime & fresh avo is between 35 and 50 minutes.
How many servings does Sesame-Battered Tofu Bowl provide?
4 servings
What are the main ingredients in Sesame-Battered Tofu Bowl?
Avocado, Avocados, Black Quinoa, Corn, Cornflour, Lime, Limes, Low-Sodium Soy Sauce, Non-GMO Tofu, Ongs Hoisin Sauce, Rice Flour, Shredded Cabbage & Julienne Carrot, White Sesame Seeds
What is the nutritional information of Sesame-Battered Tofu Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sesame-Battered Tofu Bowl?
GET READY FOR FOOD BLISS: Dish up your dinner Buddha bowl-style! Make a bed of nutty quinoa. On top, place the slaw, crispy tofu, and zingy avo alongside one another. Cover in drizzles of hoisin dressing and serve with any remaining lime wedges – and that’s that! Simply stunning, Chef. START IT OFF WITH A SIMMER: Rinse the quinoa, place in a pot, and submerge in 700ml of salted water. Place over a medium-high heat and bring to a simmer uncovered. Cook for 25-30 minutes until the quinoa is tender and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Use a fork to toss through the soy sauce to taste. Cover with a lid and allow to stand off the heat for 5 minutes. A COLOURFUL CRUNCH: Boil the kettle. Submerge the corn in boiling water to plump up for 3-5 minutes. Drain on completion and place in a bowl with the cabbage and carrot. Toss through 20ml of olive oil, a squeeze of lime juice, and the zest to taste. Season and set aside for serving. TANGY TOPPINGS: Halve the avocado and remove the pips. Scoop out the avocado flesh and cut into bite-sized chunks. Place in a bowl, toss through some lime juice and seasoning, and set aside. Loosen the hoisin sauce by mixing with water in 10ml increments until drizzling consistency. PREP THE BATTER: Place the tofu slabs on paper towel and pat down firmly to remove excess water. Place the cornflour in a shallow bowl with 2 tbsp of rice flour. Gradually whisk in 45ml of water until you get a smooth batter. Prepare 2 more shallow bowls: one containing the remaining rice flour and the other containing the sesame seeds. EVEN MORE CRUNCH!: Place a non-stick pan over a medium heat with enough oil to cover the base. Coat the tofu in the rice flour, gently dusting off any excess afterwards. Coat in the batter, and finally, coat in the sesame seeds. When the oil is hot, fry the tofu for 1-2 minutes per side until golden and crispy all over. You may need to do this in batches to avoid overcrowding the pan. On completion, remove from the pan and place on paper towel. Season and allow to drain until serving.
What should be prepared from my kitchen to make Sesame-Battered Tofu Bowl?
Avocado, Avocados, Black Quinoa, Corn, Cornflour, Lime, Limes, Low-Sodium Soy Sauce, Non-GMO Tofu, Ongs Hoisin Sauce, Rice Flour, Shredded Cabbage & Julienne Carrot, White Sesame Seeds
How many calories does Sesame-Battered Tofu Bowl have?
calories
How much fat content does Sesame-Battered Tofu Bowl have?
grams
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