Sesame Coated Tofu & Green Bean Stir Fry


  • 280 min
  • Serves 4
  • Easy


400g firm tofu

1 tbsp miso paste

Soy sauce

Sesame oil

1 lemon

2 cups long white Rice

3 tbsp ground almonds

2 tbsp sesame seeds

2 tbsp flour

Salt and pepper

Cooking oil

Large handful of green beans

2 tbsp pickled ginger, finely sliced

1 spring onion, shredded

1 tsp sesame seeds, to serve



Cut the tofu into 4cm chunks. Combine the miso paste with 2 tbsp of soy sauce and a tbsp of sesame oil and a squeeze of lemon. Drizzle over the tofu and gently toss together so that the pieces are well covered. Cover and pop in the fridge, leave to marinade for a couple of hours, or overnight, if possible.


Add the rice to a saucepan, cover with water and leave to simmer gently over a moderate heat for 15 minutes. Drain once cooked.


In the meantime, combine the ground almond, sesame seed, flour and a generous seasoning of salt and pepper. Spread out on a plate and then dredge the tofu through so that it is covered on all sides.


Get a frying pan going over a moderately high heat. Add some oil, let it heat up and then gently fry the tofu until golden brown on all sides. Wipe down the pan, add a little sesame oil and quickly fry the green beans for several minutes. Add the rice and quickly heat through, followed by a little soy sauce to taste and the ginger. Toss through the tofu pieces, then scatter over the spring onion and sesame seeds and serve.