Recipe Video
Instructions
Prep the Ingredients
5-10 minutesSlice the cherry tomatoes, green onions, and garlic. Cut the tofu into ½-inch cubes and pat dry with a paper towel.
Cook the Tofu
10 minutesHeat a mix of oil and sesame oil in a pan over medium heat. Add the tofu and pan-fry until golden on all sides. Stir in the garlic and cook until fragrant. Add soy sauce and mix to coat evenly.
Heat the Base
1 minuteWarm up the FibrePot pouch using either a microwave or stovetop, following package directions.
Assemble the Bowl
2 minutesAdd the FibrePot base to a serving bowl. Top with the tofu, cherry tomatoes, and garnish with green onions.
Cooking Tips
- Pat tofu very dry—this ensures crisp browning.
- Cook tofu undisturbed for the first 2 minutes on each side.
- Add garlic after browning tofu to avoid burning.
Storage Tips
- Tofu stays crisp for 24 hours; re-crisp in a pan, not microwave.
- Keep cherry tomatoes fresh and uncut if meal-prepping.
Chef Notes
- A splash of rice vinegar balances the sesame/soy richness.
- Green onion adds essential freshness.
Substitutions
- Tofu → tempeh or chickpeas
- Soy sauce → tamari or coconut aminos (gluten-free)
Variations
- Sweet Version: Add 1 tsp honey or maple syrup.
- Spicy Version: Add chili garlic sauce or gochugaru.
Frequently Asked Questions
It likely wasn’t dry enough or the pan wasn’t hot.
Yes — bake at 400°F for 25 minutes.
It adds flavour but can be replaced with avocado or olive oil.
Yes, but keep tofu separate to maintain crispiness.
Recipe Details
Prep Time:
5-10 minutesCook Time:
10 minutesServing Size / Yield:
1-2 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
Fibrepot
1 pouch
Medium-Firm Tofu
⅓ block
Cherry Tomatoes
Handful
Sesame Oil
1 ½ tbsp
Garlic
2 cloves
Soy Sauce
1 ½ tbsp