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Steamed Silken Tofu with Sesame Sauce on a Bed of Grilled Seasonal Veg and Nutty Sprinkle Recipe

Ingredients

  • For the grilled vegetables:

  • Nutty toasted sprinkle:

  • Sesame sauce:

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Ingredients

For the grilled vegetables:
1 medium courgette (250g) sliced
1 leek trimmed, cleaned and sliced
8 asparagus spears trimmed
175g cherry tomatoes
2 tbsp olive oil
big pinch sea salt flakes
Nutty toasted sprinkle:
3 tbsp desiccated coconut
2 tbsp sesame seeds
1 tsp sea salt
1 tsp cumin seeds
Sesame sauce:
2 tbsp soy sauce
3 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp maple syrup
2 tbsp roasted peanuts crushed
1 spring onion cut into diagonals
1/2 red chili cut into strips
1 garlic clove sliced

Steps

1

To grill the vegetables:
Firstly chop the veg into chunky pieces.
Add them and the cherry tomatoes to the grill tray and drizzle with olive oil and sea salt.
Turn to Grill 1 for cook for 20 minutes. Check occasionally and stir a little.
Remove from the tray when cooked.

2

To make the sprinkle:
Mix all the ingredients in a small glass dish and pop on the grill tray.
Turn to Grill 1 and cook for 4 minutes - be careful not to burn.

3

To make the sauce:
Add all the ingredients to a glass jar and mix to combine.

4

To cook the silken Tofu:
Carefully remove the silken tofu from the packaging.
Place the tofu into a Pyrex bowl place on the grill tray.
Select steam on the oven and steam for 4 minutes until hot.

5

To steam the rice:
Put the rice in a shallow Pyrex dish. Add 1 part of cold water to 1 part rice. Do not cover.
Place dish onto Grill Tray. Place in the upper shelf position. Select program number 8 (Auto steam programme for rice) for 28 mins.

6

To serve:
Place the veg on two plates and then carefully cut the tofu into slices.
Place half on top of each bed of vegetables.
Now drizzle with the sauce and top with the sprinkles.

Enjoy

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Ingredients

For the grilled vegetables:
1 medium courgette (250g) sliced
1 leek trimmed, cleaned and sliced
8 asparagus spears trimmed
175g cherry tomatoes
2 tbsp olive oil
big pinch sea salt flakes
Nutty toasted sprinkle:
3 tbsp desiccated coconut
2 tbsp sesame seeds
1 tsp sea salt
1 tsp cumin seeds
Sesame sauce:
2 tbsp soy sauce
3 tbsp toasted sesame oil
2 tbsp rice vinegar
2 tbsp maple syrup
2 tbsp roasted peanuts crushed
1 spring onion cut into diagonals
1/2 red chili cut into strips
1 garlic clove sliced

Rebel Recipes

Rebel Recipes

Niki Webster is an award-winning blogger, 4x cookbook author and podcast host. Niki started her journey due to her love of celebrating wholesome simplicity, vibrancy, flavours and colours of vegetables. She launched her blog Rebel Recipes in 2015, which has held its own at the forefront of the plant-based sector for over 7 years and continues to do so, as the online platform now reaches food-based fans across the globe and transcends into four incredible plant-based cookbooks - Rebel Recipes, Be More Vegan, My Vegan Year and Rainbow Bowls.

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