Sesame Tofu and Chickpea Bowl
Crisp sesame-crusted tofu and roasted chickpeas served over rice with carrot and cucumber in a soy and garlic dressing.
Pressing the tofu properly before it hits the pan makes the difference between a soft crust and a genuinely crisp one. Roasting the chickpeas at the same time as the tofu cooks keeps this bowl from needing extra pans. A simple soy and sesame dressing at the end ties the rice, vegetables, and tofu together.
Ingredients
Method
Tap a number to mark a step donePress the tofu between paper towels for 10 minutes to remove excess moisture, then cut it into thick cubes.
Pat the chickpeas dry, toss with a little vegetable oil and salt, and roast on a sheet pan at 425F for 20 minutes, shaking once, until crisp.
Toss the tofu cubes in cornstarch, then roll them in sesame seeds until evenly coated on all sides.
Heat the vegetable oil in a nonstick skillet over medium heat and fry the tofu for 3 to 4 minutes per side, until the crust is golden and crisp.
Whisk together the soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl to make the dressing.
Julienne the carrot into thin matchsticks and slice the cucumber into thin rounds while the tofu and chickpeas finish cooking.
Divide the cooked rice among bowls and arrange the tofu, roasted chickpeas, carrot, and cucumber over the top.
Drizzle each bowl with the dressing and scatter plenty of sliced green onion over the top just before serving.
Kitchen note
Press the tofu well before coating it; too much moisture keeps the cornstarch and sesame seeds from forming a genuinely crisp crust.
