Sesame Tofu with Mushroom Pilaf and Broccoli

Ingredients by component

Sesame-crusted tofu

• 400 g firm tofu
• 30 g sesame seeds
• 20 ml soy sauce
• 15 g cornflour
• 20 ml olive oil

Mushroom pilaf

• 300 g long-grain rice
• 400 g button mushrooms
• 150 g onion
• 650 ml unsalted vegetable stock
• 25 ml olive oil
• 4 g salt

Broccoli and carrots

• 300 g broccoli
• 200 g carrots
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Sesame-crusted tofu: Pat tofu dry, press for 15 minutes and cut into four thick slabs. Brush with soy sauce, then coat lightly with cornflour and sesame.
3. Sesame-crusted tofu: Pan-fry in oil over medium heat for 4–5 minutes per side. Turn with a spatula to preserve the crust.
4. Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.
5. Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.
6. Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.
7. Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.
8. Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.