Sesame-toasted Organic Tofu

There is something satisfying about serving a scrumptious vegetarian meal that even the meat-lovers cannot say no to. This organic tofu recipe is one that the whole family will enjoy.



Servings:4 entree portions


Seasame-toasted Organic Tofu
  • 500 g organic firm tofu (cut into cubes)
  • sesame seeds
  • 2 cups plain flour
  • 2 eggs (lightly whisked)
  • 1 cup full cream milk
  • sunflower oil (for shallow frying)
Black Sesame Tapioca Crisps
  • ½ cup medium tapioca pearls
  • 3 cups water
  • 2 tbsp black sesame seeds
  • sunflower oil (for deep frying )
Caramelised Bee Warm Macadamia Honey and Black Vinegar Glaze
  • ½ cup water
  • ½ cup Bee Warm Macadamia Honey
  • ¼ cup soy sauce
  • ½ cup Chinese black vinegar
  • 1 tsp sesame oil
  • 2 tsp Chinese five spice
  • 1 lemon (Zest and juice)


Sesame-toasted Organic Tofu
  • In a large bowl whisk eggs and milk together. Set aside as your egg wash.
  • Create a crumbing station by placing flour on one plate, the sesame seeds on another. Begin coating each tofu cube in the following order: flour, egg wash then sesame seeds. Repeat the process to ensure a generous coating.
  • Continue until all tofu cubes have been sesame crumbed.
  • On a clean plate set aside the tofu cubes, ready for shallow pan frying.
  • Next, in a heavy-based medium saucepan add a generous amount of sunflower oil to cover the base of the pan. Bring to a moderately high heat but be careful to keep this below smoking point.
  • Gently place four pieces of sesame-crumbed tofu into the pan and carefully colour each side of the tofu until golden.
  • Remove from pan and place on absorbent paper then fry the remaining tofu cubes.
Black Sesame Tapioca Crisps
  • Cook tapioca in water until translucent, drain and rinse under cold water.
  • Mix in black sesame seeds with the tapioca, spread thin onto a sheet of waxed paper and dehydrate in low oven, or in dehydrating machine until at plastic consistency (4 hours at 65C).
  • When the tapioca has cooled, peel away the paper and snap or cut into serving portions for frying.
  • Deep fry tapioca crisps in hot oil at 200C until they puff up (about 30 seconds).
  • Remove from pan and place on absorbent paper to drain.
Caramelised Bee Warm Macadamia Honey and Black Vinegar Glaze
  • In a small saucepan add the water and honey. Over a high heat, bring to the boil, then reduce to a simmer. Cook for 3-4 minutes until slightly caramelised.
  • Carefully add the soy and black vinegar to the pan (be cautious as the liquid may splatter in the hot caramelised honey). Stir in well.
  • Add the sesame oil, Chinese five spice, zest and juice of lemon to the saucepan and continue to stir.
  • Add the sesame oil, Chinese five spice, zest and juice of lemon to the saucepan and continue to stir.
To Serve
  • On each plate, place 2 pieces of sesame-toasted tofu atop freshly steamed Asian greens. Garnish with sliced spring onions, julienned red chilli, roasted peanuts and crispy shallots. Finish each plate with two black sesame tapioca crisps and spoon around the steamed Asian greens with a generous amount of caramelised Bee Warm Macadamia Honey and black vinegar glaze.


We teamed up with the great folks at Essentials Magazine to create this series of honey-inspired recipes for the Summer 2018 issue.


Calories: 659 kcalCarbohydrates: 111 gProtein: 25 gFat: 14 gSaturated Fat: 3 gTrans Fat: 1 gCholesterol: 88 mgSodium: 888 mgPotassium: 318 mgFiber: 5 gSugar: 40 gVitamin A: 230 IUVitamin C: 15 mgCalcium: 323 mgIron: 7 mg
Keyword: entree, honey, seasame, tofu


Bee Warm Macadamia Honey

Macadamia Honey is a rich pale amber to medium amber colour with sweet honey aromas and complex flavours of malt and caramel. It can be intensely sweet to taste but finishes with savoury tones. Macadamia Honey will slowly begin to form small individual crystals from the bottom of the jar upwards after about one year.

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