Crispy Sesame Tofu with Sweet Chili Lime Glaze and Coconut Rice

Ingredients

• •14 oz firm tofu, pressed and cubed
• •1/3 cup cornstarch
• •2 tablespoons sesame seeds
• •2 tablespoons vegetable oil
• •1 cup jasmine rice
• •1 cup coconut milk
• •1 cup water
• •1/2 teaspoon salt
• •1/3 cup sweet chili sauce
• •2 tablespoons soy sauce
• •1 tablespoon lime juice (freshly squeezed)
• •1 teaspoon grated ginger
• •1 garlic clove, minced
• •1 green onion, thinly sliced (optional, for garnish)
• •1 tablespoon fresh cilantro, chopped (optional, for garnish)

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes, then remove from heat and let it sit covered for another 5 minutes.

3. 3

   While the rice cooks, press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

4. 4

   Place cornstarch in a shallow bowl and roll each tofu cube in it until fully coated. Sprinkle sesame seeds over the coated tofu cubes, pressing gently to adhere.

5. 5

   Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu cubes in a single layer until golden and crispy on all sides, about 2-3 minutes per side. Remove and set aside on a plate lined with paper towels.

6. 6

   In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, grated ginger, and minced garlic to prepare the glaze.

7. 7

   Pour the glaze into the skillet and heat over medium-low until it begins to bubble. Add the crispy tofu cubes and gently toss to coat them evenly in the glaze.

8. 8

   Fluff the coconut rice with a fork and serve it in bowls. Top with the crispy sesame tofu and spoon any extra glaze over the top.

9. 9

   Garnish with sliced green onion and chopped fresh cilantro, if desired.