Dry tofu well
Less water on the tofu surface makes it easier to brown.
Asian-inspired Recipe
Celeriac and tofu skillet with sesame and rice
Celeriac is briefly sautéed then softened with a little water. Tofu, ginger and lightly thickened soy sauce turn it into a vegan skillet meal.
Total time
40 min
Calories
553 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Celeriac and tofu from the skillet
Celeriac can take the lead beyond soup and mash. Thin batons retain some texture and suit browned tofu cubes. Ginger, garlic and soy sauce add flavour. Rice cooks separately while the skillet is prepared.
Vegetarian Dinners
Autumn Recipes
Rice
Vegetables
Recipe
Celeriac and tofu skillet with sesame and rice
Golden plain tofu and thin celeriac batons in mild ginger-soy sauce, served with rice and sesame.
Ingredients
2 servings
Method
-
1
Cut the ingredients
Cut celeriac into thin batons about 5 mm thick and 4 cm long. Pat tofu thoroughly dry and cut into cubes about 2 cm. Finely chop ginger and garlic.
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2
Cook the rice
Bring rice, 240 ml water and salt to a boil. Cover and cook over low heat for 12 minutes, remove from the heat and let stand for 5 minutes. Follow the package if using a different rice variety.
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3
Brown the tofu
Meanwhile, heat half the oil in a large non-stick skillet. Cook tofu over medium-high heat for about 5 minutes, turning occasionally, until golden brown; remove.
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4
Soften the celeriac
Heat remaining oil in the same skillet. Cook celeriac over medium heat for 5 minutes. Add ginger and garlic briefly. Deglaze with 80 ml water, cover and simmer over low heat for 6 minutes until celeriac is tender with a little bite.
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5
Thicken sauce and serve
Mix cornstarch with remaining 70 ml water, soy sauce and lemon juice until smooth. Add to celeriac, return tofu and simmer gently for 2 minutes while stirring until the sauce thickens lightly. Divide between plates with rice and sprinkle with sesame.
Kitchen know-how
Tips for Celeriac and tofu skillet with sesame and rice
Mix starch cold
Dissolve cornstarch in cold liquid first. Sprinkled directly into the hot skillet, it easily forms lumps.
Variations
How to adapt this recipe
Replace celeriac with the same peeled weight of kohlrabi in thin batons. Check tenderness; nutritional values change.
Replace plain tofu with the same quantity of firm smoked tofu. Its flavour is stronger and it may already contain more salt; nutritional values change.
Nutrition per serving
553kcal
55.6 gCarbohydrates
32.2 gProtein
19.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Celeriac and tofu skillet with sesame and rice
Firm plain tofu can be cubed and turned. Silken tofu is much softer and unsuitable for the stated frying step.
No. Thin batons are sautéed first and then cooked covered with a little water. Thicker pieces need longer.
Stir in a little water and heat briefly again. The sauce should lightly coat celeriac and tofu without forming a solid mass.
Yes, but cooking time and water quantity can differ considerably. Cook separately according to the package; the stated nutritional values apply to white rice.
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