Sesame tofu and mango with spicy ginger dressing
- 300g firm tofu
- 1 tablespoon sesame oil
- 2 teaspoons black sesame seeds
- spray oil
- 1 cup sugar snap peas, trimmed and sliced in half lengthways
- 2 spring onions, thinly sliced
- 250g pack ready-to-heat brown basmati rice
- 1 mango, cut into 1cm cubes
- For the dressing
- 1 red chilli, finely chopped
- 4cm fresh ginger, peeled and grated
- juice ½ lime (see tip)
- 1 tablespoon tamari
- 2 teaspoons maple syrup
1 Drain the tofu, then carefully pat dry with a paper towel. Cut the tofu into 1cm cubes. Pour half the sesame oil into a medium non-stick pan set over a medium-high heat, then add the tofu cubes and cook for 10 min, turning occasionally, until golden brown. Sprinkle with the black sesame seeds and turn off the heat.
2 Meanwhile, spray a medium non-stick frying pan or wok with oil and set over a medium-high heat. Add the sugar snap peas and spring onions. Cook for 2 min, then stir in the brown rice with 1 tablespoon cold water and cook for a further 5 min until heated through.
3 To make the dressing, mix together half the chilli, the grated ginger, lime juice, remaining sesame oil, tamari and maple syrup in a small bowl.
4 Stir the mango mixture and half the dressing through the rice, then spoon the mixture into 2 warmed bowls and top with the sesame tofu. Sprinkle over the remaining red chilli and drizzle over the remaining dressing to serve.
Cut the remaining ½ lime into wedges and serve with the dish to squeeze over.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 2.5g
Dietary fibre 5.5g
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