My mother-in-law was skeptical the first time I put tofu on the dinner table. She ate two servings and didn’t say anything for a moment, then asked what was in the sauce. Soy, sugar, red wine. The marinade caramelizes in the pan and coats the tofu with something slightly sticky and savory. The sesame rice alongside is not plain white rice. Toasted sesame seeds, poppy seeds, spring onions, green chili, and a tablespoon of sesame oil stirred through. It makes the whole plate feel considered rather than thrown together. Press the tofu before marinating if you have the time.
How to Make Grilled Tofu with Sesame Rice
Pressing and marinating the tofu
Press the tofu under a heavy pan for twenty to thirty minutes before cutting. This removes excess water and lets the marinade actually penetrate rather than sitting on the surface. Thirty minutes in the soy-sugar-wine mixture is the minimum. An hour is better.
Cooking the tofu
Pour the tofu and all the marinade into the pan together. Medium heat, and leave it undisturbed for several minutes so the sauce reduces and starts to caramelize around the edges. Flip once. Don’t fuss with it. 
The sesame rice
Cook the basmati separately and drain well. While it’s still warm, stir in the sesame oil, seeds, blanched vegetables, and spring onions. Season with salt. The heat of the rice toasts the seeds slightly and the oil distributes evenly throughout.
Grilled Tofu with Sesame Rice
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Grilling tofu and making sesame rice is a simple yet satisfying combination. This recipe is perfect for a quick weeknight meal.
Ingredients
- 2 Tbsp soya sauce
- 2 Tbsp sugar
- 2 Tbsp (60 ml) red wine
- 7 oz (200 g) Tofu
- 1 C (237 ml) Basmati rice
- 2 Tbsp sesame seeds
- 1 Tbsp poppy seeds
- 0.5 C (118 ml) Green Peas
- 0.5 C (118 ml) French beans
- 2 Green chillis
- a couple of bulbs Spring onions
- 1 Tbsp sesame oil
Instructions
- Mix the soya, sugar, and red wine together in a bowl until the sugar dissolves.
- Marinate the tofu pieces in this liquid for at least 30 minutes.
- Cook rice separately by boiling it in plenty of water and sieving it. Keep aside.
- Boil French beans and green peas in the microwave.
- In a pan, heat the oil and pour the marinated tofu along with the marinade. Let this stand on a medium flame for 5 minutes until the marinade boils and dries.
- Keep the tofu pieces aside.
- In the same pan, heat some oil and sauté the spring onions and chillies. Add sesame and poppy seeds and sauté until the seeds are roasted.
- Add beans and peas and sauté for a couple of minutes, then add rice. Mix well, taking care not to break the rice grains.
- Serve the fried rice with the tofu pieces on top. Garnish as required.
Notes
- For extra flavor, press the tofu to remove excess water before marinating.
- If you don’t have basmati rice, substitute with long-grain white rice.
- Store leftover rice and tofu separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
Frequently Asked Questions
What type of tofu works best for grilling?
Use firm or extra firm tofu. Press it for 15 to 20 minutes before marinating to remove excess water, which helps it absorb more flavor and develop a better sear.
Can I use a different type of rice?
Basmati gives the best texture here because the grains stay separate and fluffy. Jasmine rice also works, though it will be slightly stickier. Avoid short grain rice for this dish.
What can I use instead of red wine in the marinade?
Rice vinegar or mirin both work well. Use the same amount. The wine adds acidity and a slight sweetness, so either substitute covers that role.
