What are the main ingredients in Sesame-Battered Tofu Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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 20-25 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 for 3-5 minutes until plump and warmed through. 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 pip. Scoop out the 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 cornstarch in a shallow bowl with 2 tbsp of rice flour. Gradually whisk in 45ml of water until 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 nonstick 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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Sesame-Battered Tofu Bowl

Name: Sesame-Battered Tofu Bowl
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Flour-dusted tofu is rolled in seeds and shallow fried for the ultimate crispy crust. With a soft texture on the inside and a bold crunch on the outside, they’re served with a bed of protein-powered quinoa, tangy slaw, creamy avo, and lashings of hoisin sauce.

Sesame-Battered Tofu Bowl

with black quinoa, hoisin sauce, lime & fresh avo

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Quinoa
Corn
Corn Starch
Cornstarch
Lime
Limes
Low-Sodium Soy Sauce
Ongs Hoisin Sauce
Rice Flour
Shredded Cabbage & Julienne Carrot
Tofu
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

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 20-25 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 for 3-5 minutes until plump and warmed through. 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 ½ containing the pip for another meal. Scoop the flesh out of the other ½ 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 cornstarch in a shallow bowl with 1 tbsp of rice flour. Gradually whisk in 25ml of water until 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 nonstick 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
Tofu - 110g
Cornstarch - 7,5ml
Rice Flour - 85ml
White Sesame Seeds - 65ml

Download the Recipe

Serves 2

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 20-25 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 for 3-5 minutes until plump and warmed through. 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 pip. Scoop out the 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 cornstarch in a shallow bowl with 2 tbsp of rice flour. Gradually whisk in 45ml of water until 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 nonstick 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
Ong's Hoisin Sauce - 60ml
Tofu - 220g
Cornstarch - 15ml
Rice Flour - 190ml
White Sesame Seeds - 120ml

Download the Recipe

Serves 3

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 20-25 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 for 3-5 minutes until plump and warmed through. 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 pip. Scoop out the 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 cornstarch in a shallow bowl with 2 tbsp of rice flour. Gradually whisk in 45ml of water until 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 nonstick 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.

Tofu - 220g
White Sesame Seeds - 125ml
Rice Flour - 190ml
Corn Starch - 15ml
Ong's Hoisin Sauce - 60ml
Low Sodium Soy Sauce - 15ml
Black Quinoa - 150ml
Corn - 100g
Avocado - 1
Shredded Cabbage & Julienne Carrot - 200g
Lime - 1

Download the Recipe

Serves 4

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 20-25 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 for 3-5 minutes until plump and warmed through. 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 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 cornstarch in a shallow bowl with 4 tbsp of rice flour. Gradually whisk in 85ml of water until 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, nonstick 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.