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Sesame-Crusted Tofu

Sesame-Crusted Tofu

with Spicy Peanut Butter Sauce & Garlic Bok Choy

Rated 2.8 / 4
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If you don't already love tofu, this dish might be the one to win you over. A crunchy pan-fried coating of panko and sesame gives tofu a major texture boost. Fragrant coconut rice and sweet-and-spicy peanut sauce bring extra hit of flavor to this Thai-inspired dish.

Tags:Vegan
Allergens:SoyPeanutsTree NutsWheat
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 block

Tofu

(ContainsSoy)

2 unit

Baby Bok Choy

1 tablespoon

Sesame Seeds

2 tablespoon

Peanut Butter

(ContainsPeanuts)

1 can

Lite Coconut Milk

(ContainsTree Nuts)

1 cup

Basmati Rice

2 clove

Garlic

1 unit

Lime

1 cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Hot Sauce

2 tablespoon

Soy Sauce

(ContainsSoy)

Not included in your delivery

unit

Salt

unit

Pepper

unit

Vegetable Oil

unit

Sugar

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3284.44 kJ
Calories785 kcal
Fat37 g
Carbohydrate82 g
Dietary Fiber7 g
Protein35 g
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.
Utensils
Utensils
Pot
Knife
Pan
Small Bowl
Plate
InstructionsPDF
Instructions
1

In a small pot, bring 1/2 cup water, 1/2 cup coconut milk, and a large pinch of salt to a boil.

2

Meanwhile, slice tofu into 1/2-inch slices. Thinly slice 1 garlic clove and mince or grate the other. Zest and halve the lime. Quarter the bok choy lengthwise.

3

When coconut mixture is boiling, add the rice, cover, and reduce heat to a simmer for about 20 minutes, until tender. Set aside, covered.

4

While the rice cooks, mix together soy sauce, half the minced garlic, and half the hot sauce (or less if you'd like!) in a shallow dish ( such as a pie plate). In another shallow dish, combine panko, sesame seeds, and a pinch of salt and pepper. Dip tofu first into the soy mixture, fully coating all sides, and then into the panko mixture, ensuring tofu is evenly coated. Hand on to the remaining soy mixture for later!

5

Heat 1 tablespoon oil in a large pan over medium heat. Add tofu slices to the pan and cook about 2 minutes per side, until golden brown. Set aside and cover with foil to keep warm.

6

In the same pan, heat 1 teaspoon oil and add the sliced garlic. Cook for 30 seconds, until fragrant. Add the bok choy and 1/4 cup water and cook, stirring, until bok choy is tender and water has evaporated, 2-3 minutes. Season with salt and pepper and set aside.

7

In a small bowl, mix together 2 tablespoons peanut butter, 1 tablespoon reserved soy mixture, 1/4 cup coconut milk, remaining minced garlic, 1 teaspoon sugar, a squeeze of lime juice, and as much remaining hot sauce as you dare.

8

Serve coconut rice topped with tofu and bok choy. Drizzle over peanut sauce and a light sprinkling of lime zest.