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Sesame Tofu

May 28, 2012

I don’t eat a lot of tofu.  But I don’t mind it.   And actually, as I realized tonight, coating it in sesame seeds and frying it makes it quite delicious.  I bet I could dip these into honey-mustard or sweet-and-sour sauce and get over any chicken nugget craving I might have this summer.

For supper this evening we added them to a stir-fry with coconut milk/sweet chili/peanut butter/garlic/soy sauce over jasmine rice.  Mmm… tofu is back on the list for our next shopping trip.

Sesame Tofu

(makes 4 servings, inspired by Sarah Brown’s World Vegetarian Cookbook)

1 350 gram-package extra-firm tofu, frozen then thawed

3 tbsp soy sauce

1 tbsp water

2 cloves garlic, finely minced

1/4 cup all-purpose flour

1/4 cup sesame seeds

canola oil for frying

Remove tofu from package, place on plate and set a cutting board on top.  Press down and squeeze as much water out as possible, drain.  Repeat until no more water comes out.  Cut tofu into bite-sized rectangles.  In a large bowl, combine soy sauce, water, and garlic.  Add tofu, tossing gently to coat.  Let marinate for 30 minutes.

Combine flour and sesame seeds in a small bowl.  Heat a few tablespoons of oil in a frying pan, enough to coat it generously.  Dredge tofu pieces a few at a time in coating mixture, setting them aside in a single layer on a plate or cutting board.  Fry in batches until golden on all sides.  Serve.

If you are unfamiliar with cooking tofu, you might not know that freezing it results in a more “meaty” texture.  I made this recipe once before, before my blogging days, with fresh tofu, and today’s version was undoubtedly much better.

What do you do with tofu?

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