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.
(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?