Crispy Tofu & Sprouts with Wild Rice

Being a vegetarian, I have to look for options to balance my protein intake. Well there are varieties of beans and sprouts but they turn a bit boring if I had to consume them on a regular basis. Tofu is one such ingredient i would replace with chicken or lamb. Well marinated, spiced and cooked tofu would surely taste good.

Wild rice are four species of grasses forming the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in both North America and China.

This dish is a quick dinner option that combines proteins and some carbs with a hint of spice, very suitable for winters since it has sesame oil and sesame seeds


200g firm tofu
2 tsp soy sauce
1/4 cup basmati rice, washed
1 tbs wild rice, washed
1 tbs olive oil
200g Brussels sprouts, cut in half
1 clove garlic, finely chopped
2 tsp sweet soy sauce (or kecap manis)
1 tsp sesame oil
1/2 tsp chilli flakes
2 tsp sesame seeds
20g hazelnuts, chopped



1. Cut tofu into 2cm cubes, marinate in soy sauce and set aside.
2. Combine both types of rice, with 1/2 cup water and a pinch of salt in a saucepan with a tight fitting lid, bring to the boil and then simmer for 15 minutes. (Don’t be tempted to lift the lid). Remove from heat and stand, covered for 5 minutes.
3. Heat half the olive oil in a large fry pan over medium-high heat and cook drained tofu a few minutes each side until golden. Set aside.
4. Without cleaning the pan, heat remaining olive oil and cook sprouts, cut side down for a few minutes until golden. Add garlic, stir and continue to cook for a few minutes.
5. Combine sweet soy, sesame oil, chilli, and sesame seeds and stir through sprouts and tofu. Top with hazelnuts and serve with rice.
Happy Cooking!!

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