Pan-Seared Tofu with Sesame Cabbage and Brown Rice
Crispy pan-seared extra-firm tofu cubes tossed with sesame seeds, served alongside tender steamed savoy cabbage and hearty brown rice.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- High-Fiber
- Kosher
- Halal
- Low-Calorie
Tags
- sauté
- quick
- healthy
- classic
- tangy
Ingredients
- 28 ounce extra-firm tofu (drained, pressed, and cubed)
- 2 tablespoon olive oil (divided)
- 2 tablespoon toasted sesame oil
- 3 package brown rice (pre-cooked ready pouches)
- 1 head savoy cabbage (thinly shredded)
- 2 tablespoon white sesame seeds (toasted)
- 2 tablespoon lime juice (freshly squeezed)
- 0.5 teaspoon salt (divided)
Instructions
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the cubed extra-firm tofu in a single layer and sprinkle with 1/4 teaspoon of the salt.
- Cook the tofu undisturbed for 5 minutes until deeply golden on the bottom, then turn and sear all sides for another 6 to 7 minutes until crispy and heated through to an internal temperature of 165°F. Transfer to a plate.
- In the same skillet, add the remaining 1 tablespoon olive oil and the shredded savoy cabbage. Sauté for 4 to 5 minutes until cabbage is tender-crisp. Stir in the toasted sesame oil, lime juice, and the remaining 1/4 teaspoon salt.
- Heat the pouches of brown rice in the microwave according to package directions (about 90 seconds per pouch).
- Divide the warm brown rice and sautéed cabbage among plates, top with crispy tofu, and garnish with toasted white sesame seeds.
Notes
Pressing the tofu for 10 minutes with paper towels before cubing ensures the crispiest exterior.
Nutrition (per serving)
- Calories: 410
- Protein: 18.5 g
- Carbohydrates: 48 g
- Fat: 17 g
- Fiber: 8.5 g
- Sodium: 230 mg
- Saturated Fat: 2.4 g
- Sugar: 3.2 g