Easy Sesame Tofu
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Easy Sesame Tofu

Easy Sesame Tofu

with Veggie-Tossed Rice

Sesame-crusted tofu, tossed in honey garlic sauce and served with veggie-studded rice, is the perfect dinner for even the pickiest eaters!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

1 tbsp


1 tbsp

Sesame Seeds

(Contains Sesame)

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Sesame Oil

(Contains Sesame)

¾ cup

Jasmine Rice

¾ tsp

Garlic Salt

1 unit(s)

Shanghai Bok Choy

113 g


1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

0.06 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories790 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate109 g
Sugar23 g
Dietary Fiber2 g
Protein21 g
Cholesterol15 mg
Sodium1000 mg
Trans Fat0.3 g
Potassium300 mg
Calcium250 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan


Cook rice

Before starting, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.


Cut bok choy into 1-inch pieces. Wash and drain.Stir together honey-garlic sauce and half the soy sauce in a large bowl. Set aside.Add cornstarch and sesame seeds to a zip-top bag. Close bag, then shake to combine. Set aside.Cut tofu into 1-inch pieces, then pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Add tofu to the bag. Close bag, then shake to coat tofu with sesame-cornstarch mixture. Set aside.

Cook veggies

Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then mirepoix. Cook, stirring often, until tender-crisp, 3-4 min. Add bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. When rice is tender, transfer veggies to the pot. Cover to keep warm. Carefully wipe pan clean.

Cook tofu

Add 1 tbsp oil to the same pan (used in step 3) over medium heat. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 tbsp oil per batch).When hot, add coated tofu. Pan-fry, until tofu is golden-brown and cooked through, 3-4 min per side.**Transfer tofu to the large bowl with honey-garlic mixture. Toss until coated in sauce.

Finish and serve

Add 1 tbsp (2 tbsp) butter and remaining soy sauce to the pot with rice. Stir to combine. Season with salt. Divide veggie-tossed rice between plates, then top with tofu, spooning any remaining sauce from the bowl over top.

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