Salads and Grain Bowls · Card SA09
Sesame-Crusted Tofu and Chickpea Bowl
Pressed tofu slabs wear a thick jacket of white sesame seeds that fries up golden and nutty, with a soft custardy center underneath. Oven-crisped chickpeas bring crunch, and a tangle of grated carrot dressed in rice vinegar adds sweetness. A salty-sweet tamari drizzle makes it a proper plant-based dinner bowl.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Serves
- 3
- Level
- Medium
- Cuisine
- Asian fusion
Method
Step 1: Wrap the tofu in a clean towel, set a heavy skillet on top and press for 20 minutes. Heat the oven to 425F.
Step 2: Toss the chickpeas with 1 tablespoon oil, the smoked paprika and a pinch of salt. Roast on a sheet pan for 25 to 30 minutes, shaking once, until they rattle when you move the pan and feel crisp when pinched.
Step 3: Cut the pressed tofu into 6 slabs about 1/2 inch thick. Brush them with 1 tablespoon of the tamari, dust lightly with cornstarch, then press each side firmly into the sesame seeds to coat.
Step 4: Heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Fry the tofu for 3 to 4 minutes per side, until the seeds are deep golden; watch closely, since sesame goes from toasty to bitter quickly.
Step 5: Toss the grated carrot with the rice vinegar, sesame oil and a pinch of salt.
Step 6: Whisk the remaining 2 tablespoons tamari with the maple syrup, ginger and 1 tablespoon water to make a drizzle.
Step 7: Spoon rice into bowls and top with the tofu slabs, roasted chickpeas and a small heap of carrot. Drizzle with the tamari sauce and serve.
Kitchen note
The thin cornstarch layer turns tacky on the tamari-brushed tofu and acts like glue, so the sesame crust stays put when you flip the slabs.
Easy swap
Use a 50-50 mix of black and white sesame seeds for a striking two-tone crust.
Filed nearby
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