Sesame Tofu Bowl with Edamame and Ginger Carrots

Crispy tofu in a sesame soy sauce meets edamame, rice and fresh vegetables with lime. This bowl is high in protein, fully plant-based, and will also win over guests who would not otherwise try vegan food.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 350 g Firm tofu
• 3 EL Soy sauce
• 1 EL Maple syrup
• 1 EL Sesame oil
• 1 EL Cornstarch
• 1 EL Cooking oil
• 150 g Basmati rice
• 150 g Edamame, frozen, shelled
• 2 Stück Carrots
• 0.5 Stück Cucumber
• 1 Stück Avocado
• 6 Stück Radishes
• 2 Stück Spring onions
• 1 Stück Lime
• 1 TL Ginger, fresh, grated
• 1 Stück Garlic clove
• 1 EL Sesame seeds, toasted
• Salt
• Pepper

Method

1. Cook the rice according to the package instructions, drain and let it steam briefly.
2. Pat the tofu dry, cut it into about 1.5 cm cubes and dust them with 1 tbsp cornstarch in a bowl.
3. Stir together the soy sauce, maple syrup, sesame oil and the grated ginger, and pour half of it over the tofu.
4. Heat the cooking oil in a large pan and fry the tofu over medium to high heat for about 8 minutes until golden brown all over, turning occasionally.
5. Add the remaining soy sauce mixture, the pressed garlic and the juice of half the lime to the pan, let it reduce briefly and toss the tofu in it.
6. Cook the edamame according to the package instructions or thaw them, then drain.
7. Shave the carrots into fine ribbons, slice the cucumber into half-moons, slice the radishes and cut the spring onions into rings.
8. Halve the avocado, remove the pit, peel it and slice it. Cut the remaining lime into wedges.
9. Divide the rice between two bowls, top with the tofu, edamame and vegetables, and arrange the avocado on top.
10. Sprinkle with toasted sesame seeds, season with salt and pepper, and serve with the lime wedges.