Sesame Tofu with Brown Rice
This sesame sauce has just the right amount of sticky sweetness. We paired it with brown rice for an earthy balance and a boost of fiber, and, of course, a bushel of seasonal vegetables.
Servings
Produce
Garlic
3 1.5 Clove
Green Beans
6 3 oz
Waltham 29 Broccoli
1/2 0.25 Head
Yellow Onion
1/2 0.25 Whole
Oyster mushrooms
6 3 oz
Bell peppers
10 5 oz
Protein & more
Brown Rice
1 0.5 cup
Sesame Seeds
2 1 tablespoon
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Cornstarch
3 1.5 tablespoon
Spice mix
Sesame Sauce
Tamari
3 1.5 tablespoon
Honey
2 1 tablespoon
Sesame oil
1 0.5 tablespoon
Minced Ginger
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop broccoli into bite-sized florets; ¼” dice stems. b. Trim stem and seeds from bell pepper; chop ¼” slices or pieces. c. Rough chop oyster mushrooms. d. Snap stem ends off green beans; leave beans whole or snap bite-sized. e. ¼” slice yellow onion. f. Mince garlic.
Instructions
1
Cook brown rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion); cover and bring to a boil.
b. Add brown rice to colander and rinse.
c. Add brown rice and ¼ tsp salt to boiling water.
d. Return water to boiling; immediately reduce heat to medium, cover, and cook until al dente, about 30 minutes.
e. Turn off heat. Let stand covered until ready to serve.
2
Meanwhile, cook tofu:
a. Drain and rinse tofu. Gently press out as much water as possible.
b. Chop tofu into 2” cubes. Season with ½ tsp salt. Add cornstarch to plate or bowl and toss to coat.
c. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add coated tofu and sear until golden, about 3-4 minutes. Remove from pan and set aside.
3
Cook vegetables:
a. If pan is dry add, another 2 tsp olive oil. Add garlic (mince), onion (¼” dice), oyster mushrooms (rough chop), green beans (snap stem ends, snap beans bite-sized), broccoli (small florets, ¼” dice stems), and bell peppers (remove stem & seeds, ¼” slices or pieces). Stir-fry until garlic is fragrant, about 3 minutes.
b. Add sesame sauce and ¾ cup water (6 tbsp for 2-person portion). Cook until sauce thickens and veggies are tender without being mushy, about 10-12 minutes.
c. Add seared tofu to pan and gently toss to combine.
4
Serve:
a. Divide brown rice among plates or bowls.
b. Add sesame tofu and vegetables on top of or alongside rice.
c. Garnish with sesame seeds.
Chef's notes
A dab or two of Sriracha or chili paste will liven up this dish. Be careful that you don’t mask the wonderful sesame flavor though.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX