River Cottage Australia



Make this one from scratch, or use store-bought tofu. Either way - it's a healthy and scrumptious lunch treat. 


  • For the sesame tofu

  • 900g medium firm tofu, sliced into 1cm slices [OR see ingredients/instructions for Homemade Tofu, below]

  • 6 eggs

  • 1 ½ cups panko bread crumbs

  • 1 cup white sesame seeds

  • ½ cup black sesame seeds

  • Salt

  • Vegetable oil for frying

  • For the dressing

  • Yields 600mls

  • 1 cup tahini

  • ½ cup water

  • 2 tbsp soy

  • 3 tbsp honey

  • ½ cup apple cider vinegar

  • 3 tbsp sesame oil

  • For the vegetable salad

  • 4 bunches baby asparagus

  • 2 bunches Dutch carrots, blanched, green tops cut off

  • 1kg broad beans, peeled and blanched

  • 6 beetroot, peeled and cut into matchsticks

  • Vegetable oil

  • Watercress, to garnish

  • For the homemade tofu (Makes 300g)

  • 2 eggshells

  • 100mls white vinegar

  • 400g soybeans 

  • 1600mls water

  • Equipment (for homemade tofu)

  • Blender

  • Heavy pot

  • Tea strainer

  • Temperature probe

  • Muslin

  • Tofu mould


  • Sesame Tofu Salad::

  • 1.

    For the sesame tofu, lightly beat the eggs in a shallow dish. In a separate dish, mix together the panko and the sesame seeds. Dip the tofu slices into the egg one at a time, then cover it in the sesame-panko mixture until completely coated. Repeat with the remaining slices and season with salt.

  • 2.

    For the dressing mix together the dressing ingredients and stir to combine. Set aside until ready to use.

  • 3.

    In a large frying pan, quickly fry the baby asparagus and season. Add the Dutch carrots, and transfer to a large mixing bowl. Add the broad beans and raw beetroot. Drizzle with dressing and toss to combine.

  • 4.

    Heat a large non-stick frying pan over medium-high heat. Add a splash of oil, and cook the tofu slices for two minutes on each side, or until golden brown. Transfer to serving dishes and garnish with watercress.

  • 5.

    Serve with warm brown rice.

  • Homemade Tofu::

  • 1.

    Begin this recipe 4 days in advance.

  • 2.

    Wash the eggshells well in boiled water. Place the washed egg shells in a bowl (broken into pieces but not crushed) and cover with white vinegar – soak the egg shells for 4 days.  After 4 days, strain the broken eggshells. Discard the eggshells and keep the vinegar aside for later use.

  • 3.

    Begin by making the soymilk. Soak the soybeans for 12 hours in water. After 12 hours, drain the beans and transfer to a blender. Add 1600mls of fresh water and blitz until smooth. Strain the mixture through muslin, squeezing out any excess liquid. Keep the soymilk and discard the solids.

  • 4.

    In a large pan, bring the soymilk up to a boil stirring consistently, and immediately drop the temperature down to 70C.  When the milk has reached 70C, remove it from the heat. The milk will be frothing but not split. Pour the vinegar into the milk mixture, and set aside for 10 minutes to curdle while it’s cooling.

  • 5.

    Place the muslin over your tofu mould to strain & pour the entire contents of the pot in. Cover with extra muslin. Do not separate. Press with heavy weights - approximately 1 kilogram. Leave the tofu for 40 minutes to set.

  • 6.

    Remove the tofu from the mould and cook to your liking.

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