Sesame-crusted tofu with spring vegie salad

Sesame seeds top the charts for vitamin E, and theyre so easy to sprinkle over any dish. Try adding them to this light Asian meal of crisp-coated tofu with a tangy sesame dressing and crunchy salad.

Recipe «Sesame-crusted tofu with spring vegie salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 350g firm tofu, drained, 25g sesame seeds, 1 tbsp tahini, 1 tbsp tamari or salt-reduced soy sauce, 1 tbsp rice wine vinegar , 2 tsp caster sugar, 2 bunches asparagus, halved lengthways, 200g sugar snap peas , 1 large carrot, peeled, cut into matchsticks, 4 spring onions , thinly sliced diagonally, 2 tsp olive oil, 300g steamed brown rice.

Ingredients:

• 350g firm tofu, drained 
• 25g sesame seeds 
• 1 tbsp tahini 
• 1 tbsp tamari or salt-reduced soy sauce 
• 1 tbsp rice wine vinegar 
• 2 tsp caster sugar 
• 2 bunches asparagus, halved lengthways 
• 200g sugar snap peas 
• 1 large carrot, peeled, cut into matchsticks 
• 4 spring onions , thinly sliced diagonally 
• 2 tsp olive oil 
• 300g steamed brown rice 

Instructions

1. Pat tofu dry with paper towel. Cut into 8 pieces. Spread sesame seeds over a large plate. Press 1 side of each piece of tofu into the sesame seeds to evenly coat. Transfer to a plate.
2. Whisk tahini, tamari, vinegar and sugar in a bowl until sugar dissolves.
3. Cook the asparagus and sugar snap peas in a saucepan of boiling water for 3-5 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Transfer to a large bowl. Add the carrot, spring onion and 1 tablespoon of the dressing. Toss to combine.
4. Heat oil in a large non-stick frying pan over high heat. Cook the tofu, sesame-side down, for 2 minutes or until golden. Carefully turn and cook for a further 2 minutes until golden.
5. Divide asparagus mixture among plates. Top with tofu and drizzle over remaining dressing. Serve with rice.