Saturday, 5 May 2012

Sesame Tofu + Egg Fried Rice

Today I want to share a recipe with you. I hadn't planned to share it, but last night's dinner was so delicious that I feel it deserves its own post! Of course I didn't realise that until after I'd started eating it so I don't have a huge amount of photos for you...I guess that just means you'll have to go make it yourself right?! ;)

Sesame Tofu with Egg Fried Rice
(serves 3)

  • 225g rice (I prefer brown, but for Liam this I used white basmati)
  • 1 block tofu (I use Cauldron which is just under 400g)
  • 2 tbsp honey
  • 3 tbsp soy sauce
  • 1 tsp tahini
  • sesame seeds
  • oil
  • 150g frozen peas
  • 4 eggs
1. Start by preparing the tofu. For this I sliced it quite thinly (into about 10 slices) and then cut each slice in half. Next press the tofu to get as much of the excess water out as possible. I do this by placing the tofu in one layer between two chopping boards, both with tea towels on the inside of them, and then putting heavy things - a full kettle, bottles of squash etc - on top! Leave the tofu to press for about two hours if you have time.
2. Next make the marinade by mixing 1 tbsp honey, 1 tbsp soy sauce, 1 tsp tahini and a little hot water to thin. Place the pressed tofu in a dish (I find a baking tray easiest so the tofu can stay in one layer) and cover with marinade - leave for about half an hour.
3. Cook the rice according to the instructions. My white rice takes about 12 minutes so that is what the following times are based on, but if your rice takes longer to cook then wait a while before following the rest of the steps.
4. Once the rice has started cooking, place the tofu in one layer on your grill pan. Sprinkle sesame seeds over each slice of tofu and grill under a high heat for 8 minutes, watching to make sure it doesn't burn too much!
5. Flip your tofu over, sprinkle sesame seeds onto the second side and grill for another 8 minutes.
6. This is a good time to make your sauce. Really simple - just mix 1 tbsp honey with 2 tbsp soy sauce and enough water to thin it down. Set aside until ready to serve.
7. When the rice is cooked, place a little oil in a wok and heat to medium high. Add the rice and the peas and stir fry for a few minutes.
8. Move the rice/peas over to one side of the wok to make space for the eggs. Scramble the eggs into the wok and let them start to cook. Once they are about half way cooked stir them in through the rice and continue cooking until the egg pieces are set.
9. Serve the egg fried rice onto three plates, top with the cooked tofu and pour over the sauce. Enjoy!

Despite the slightly lengthy instructions, this isn't actually difficult to cook. The egg fried rice is something I cook regularly as an easy Friday night meal. It is also good with garlic/sweetcorn/spring onion added in, I just was all out as we were doing a food shop today. I also usually cook my tofu under the grill, but I've never added sesame seeds to it before and they went fantastically - Liam and I both agreed that I will be adding sesame seeds every time I cook tofu from now on! The honey sauce was also a winner - it brought the whole dish together and added a sweet touch to an otherwise savoury dish. This was loved by all of us - clean plates all round!

What is your favourite way to cook tofu? When I first started cooking it, I would stir fry it, but I never do that now. I do occasionally bake it, which I suppose is easier as you don't need to stand over it watching to make sure it doesn't burn, but I definitely prefer the texture when it is grilled. I always try to set aside time to press it first too - makes such a difference!

Hope you're all having a nice weekend! :)


  1. Thanks for the post. I just saying (to another foodie penpal) that I never know what to do with tofu at home, so only ever eat it out. This is totally tempting me to bring some to my kitchen. Thank you!

  2. I prefer to use my EZ tofu press in order to dry out extra firm and firm tofu. Use EZ Tofu Press to remove all water, takes about 5-15 minutes,cut to size and then marinade. It provides better flavor absorption and texture.

  3. I've been craving tofu like mad lately, this one will have to be made!


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