Silky tofu is crusted with nutty mixed sesame seeds before being pan fried until golden and crispy. Served with a loaded warm citrus salad of basmati rice, ginger, cauliflower, celery, orange and lemon juice. Finished off with a sprinkling of fresh coriander, this dish is jam-packed full of yum!
Sesame Tofu & Warm Citrus Salad
Sesame Tofu & Warm Citrus Salad
with fresh orange & cauliflower
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Black Sesame Seeds + White Sesame Seeds
- Cauliflower Florets
- Celery Stalk
- Celery Stalks
- Corn Flour
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Non-GMO Tofu
- Orange
- Oranges
- Sesame Soy
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy, shifting halfway.
AW, THAT’S RICE OF YOU!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SESAME TOFU
Place the Corn Flour in a shallow bowl. Prepare a separate shallow bowl containing the sesame seeds. Gently toss the tofu slabs through the cornflour and then coat each slab in the sesame seeds, pressing down to coat. Place a pan over a medium heat with enough oil to cover the base. When hot, add the sesame tofu slabs and fry for 1-2 minutes per side until golden and crispy. On completion, remove from the pan and drain on paper towel. Season to taste.
CITRUS CIRCUS
Cut half the Orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. When the cauli and rice are done, return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and ginger and the chopped celery. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the roasted cauli, the sesame-soy, a squeeze of lemon and orange juice, and the lemon zest. Mix until fully combined. Fry for 2-3 minutes until all the flavours have combined, shifting occasionally. Season to taste.
TASTY TOFU TIME!
Make a bed of the warm citrus salad. Top with the sesame crusted tofu and Orange rounds. Sprinkle with the chopped coriander. Finish off with a squeeze of lemon and orange juice. Amazing work, Chef!
CRISPY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway.
AW, THAT’S RICE OF YOU!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SESAME TOFU
Place the Corn Flour in a shallow bowl. Prepare a separate shallow bowl containing the sesame seeds. Gently toss the tofu slabs through the cornflour and then coat each slab in the sesame seeds, pressing down to coat. Place a pan over a medium heat with enough oil to cover the base. When hot, add the sesame tofu slabs and fry for 1-2 minutes per side until golden and crispy. On completion, remove from the pan and drain on paper towel. Season to taste.
CITRUS CIRCUS
Cut half the Orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. When the cauli and rice are done, return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and ginger and the chopped celery. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the roasted cauli, the sesame-soy, a squeeze of lemon and orange juice, and the lemon zest. Mix until fully combined. Fry for 2-3 minutes until all the flavours have combined, shifting occasionally. Season to taste.
TASTY TOFU TIME!
Make a bed of the warm citrus salad. Top with the sesame crusted tofu and Orange rounds. Sprinkle with the chopped coriander. Finish off with a squeeze of lemon and orange juice. Amazing work, Chef!
CRISPY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
AW, THAT’S RICE OF YOU!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SESAME TOFU
Place the Corn Flour in a shallow bowl. Prepare a separate shallow bowl containing the sesame seeds. Gently toss the tofu slabs through the cornflour and then coat each slab in the sesame seeds, pressing down to coat. Place a large pan over a medium heat with enough oil to cover the base. When hot, add the sesame tofu slabs and fry for 1-2 minutes per side until golden and crispy. You may need to do this step in batches. On completion, remove from the pan and drain on paper towel. Season to taste.
CITRUS CIRCUS
Cut one of the Oranges into wedges and cut the remaining orange into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. When the cauli and rice are done, return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and ginger and the chopped celery. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the roasted cauli, the sesame-soy, a squeeze of lemon and orange juice, and the lemon zest. Mix until fully combined. Fry for 3-4 minutes until all the flavours have combined, shifting occasionally. Season to taste.
TASTY TOFU TIME!
Make a bed of the warm citrus salad. Top with the sesame crusted tofu and Orange rounds. Sprinkle with the chopped coriander. Finish off with a squeeze of lemon and orange juice. Amazing work, Chef!
CRISPY CAULI
Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
AW, THAT’S RICE OF YOU!
Place the rinsed rice in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SESAME TOFU
Place the Corn Flour in a shallow bowl. Prepare a separate shallow bowl containing the sesame seeds. Gently toss the tofu slabs through the cornflour and then coat each slab in the sesame seeds, pressing down to coat. Place a large pan over a medium heat with enough oil to cover the base. When hot, add the sesame tofu slabs and fry for 1-2 minutes per side until golden and crispy. You may need to do this step in batches. On completion, remove from the pan and drain on paper towel. Season to taste.
CITRUS CIRCUS
Cut one of the Oranges into wedges and cut the remaining orange into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. When the cauli and rice are done, return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and ginger and the chopped celery. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the roasted cauli, the sesame-soy, a squeeze of lemon and orange juice, and the lemon zest. Mix until fully combined. Fry for 3-4 minutes until all the flavours have combined, shifting occasionally. Season to taste.
TASTY TOFU TIME!
Make a bed of the warm citrus salad. Top with the sesame crusted tofu and Orange rounds. Sprinkle with the chopped coriander. Finish off with a squeeze of lemon and orange juice. Amazing work, Chef!
Frequently Asked Questions
What is the preparation time for Sesame Tofu & Warm Citrus Salad?
The preparation time for Sesame Tofu & Warm Citrus Salad with fresh orange & cauliflower is between 20 and 35 minutes.
What is the total time required to make Sesame Tofu & Warm Citrus Salad with fresh orange & cauliflower?
The total time required to make Sesame Tofu & Warm Citrus Salad with fresh orange & cauliflower is between 35 and 50 minutes.
How many servings does Sesame Tofu & Warm Citrus Salad provide?
4 servings
What are the main ingredients in Sesame Tofu & Warm Citrus Salad?
Black Sesame Seeds + White Sesame Seeds, Cauliflower Florets, Celery Stalk, Celery Stalks, Corn Flour, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemon, Lemons, Non-GMO Tofu, Orange, Oranges, Sesame Soy, White Basmati Rice
What is the nutritional information of Sesame Tofu & Warm Citrus Salad?
Calories: 733, Carbs: 104 grams, Fat: grams, Protein: 29.4 grams, Sugar: 25.2 grams, Salt: 443 grams
How do I prepare Sesame Tofu & Warm Citrus Salad?
CRISPY CAULI: Preheat the oven to 200°C. Spread out the cauliflower pieces on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy, shifting halfway. AW, THAT’S RICE OF YOU!: Place the rinsed rice in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. SESAME TOFU: Place the cornflour in a shallow bowl. Prepare a separate shallow bowl containing the sesame seeds. Gently toss the tofu slabs through the cornflour and then coat each slab in the sesame seeds, pressing down to coat. Place a pan over a medium heat with enough oil to cover the base. When hot, add the sesame tofu slabs and fry for 1-2 minutes per side until golden and crispy. On completion, remove from the pan and drain on paper towel. Season to taste. CITRUS CIRCUS: Cut half the orange into wedges and cut the other half into rounds. Cut the skin and the rind off the rounds and set aside for serving. Discard the skin and rind. When the cauli and rice are done, return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and ginger and the chopped celery. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the roasted cauli, the sesame-soy, a squeeze of lemon and orange juice, and the lemon zest. Mix until fully combined. Fry for 2-3 minutes until all the flavours have combined, shifting occasionally. Season to taste. TASTY TOFU TIME!: Make a bed of the warm citrus salad. Top with the sesame crusted tofu and orange rounds. Sprinkle with the chopped coriander. Finish off with a squeeze of lemon and orange juice. Amazing work, Chef!
What should be prepared from my kitchen to make Sesame Tofu & Warm Citrus Salad?
Black Sesame Seeds + White Sesame Seeds, Cauliflower Florets, Celery Stalk, Celery Stalks, Corn Flour, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemon, Lemons, Non-GMO Tofu, Orange, Oranges, Sesame Soy, White Basmati Rice
How many calories does Sesame Tofu & Warm Citrus Salad have?
733 calories
How much fat content does Sesame Tofu & Warm Citrus Salad have?
grams
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