Sesame Crusted Tofu

• Produce

  • 2 Scallions
  • 2 tbsp Scallions

• Refrigerated

  • 1 Egg
  • 20 oz Ultra firm tofu

• Condiments

  • 1 Dipping sauce
  • 2 tbsp Fish sauce
  • 4 tbsp Lime juice, fresh
  • 1 Marinade
  • 1/3 cup Mirin
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1/4 cup Black sesame seeds
  • 1/4 cup Sesame seeds, white

• Oils & Vinegars

  • 1/4 cup Rice vinegar
  • 2 tsp Sesame oil
  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko

Found on hapanom.com

Description

Ingredients

• Marinade*
• ½ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup mirin
• 2 teaspoon sesame oil
• 20 ounces ultra firm tofu*
• 1 egg
• ½ cup panko
• ¼ cup white sesame seeds
• ¼ cup black sesame seeds
• vegetable oil for cooking
• 2 scallions, thinly sliced (2 tablespoons set aside for dipping sauce)
• Dipping Sauce
• 4 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 2 teaspoons mirin
• 2 tablespoons scallions, sliced

Directions

• Using a clean tea towel, firmly press the block of tofu to remove any excess moisture. Slice the tofu to ½ an inch in thickness, then slice to a manageable width (approximately 2-3 inches wide).
• To make the marinade, mix the soy sauce, rice vinegar, mirin, and sesame oil in a large zip-top bag. Add the tofu slices, close the bag, and gently move the tofu around to coat. Allow to marinate for at least 30 minutes, periodically turning the bag to coat all sides of the tofu.
• Remove the tofu from the marinade and remove the excess moisture by pressing each piece firmly between several paper towels.
• To set up your dipping station, beat one egg with 1 tablespoon of water in a bowl. In a separate bowl, add the panko and sesame seeds – stir well.
• Working with one slice at a time, dip the tofu in the egg mixture, being sure to coat the entire piece. Then transfer the tofu to the panko-sesame mixture, turning and pressing to coat. Transfer the sesame crusted slices to a large dish and momentarily set aside.
• Over medium-high heat, add enough oil to cover the bottom of a heavy-bottomed skillet. Once hot, add the tofu slices in batches. Cook for 2-3 minutes per side, or until golden-brown. Lift the tofu out of the skillet and allow them to cool on a plate lined with a few paper towels.
• As the tofu is cooling, make the dipping sauce by combining the lime juice, fish sauce, mirin, and scallions in a small bowl.
• Once cool enough to handle, slice each tofu piece into bite-sized pieces. Garnish with scallions and serve with the dipping sauce. Enjoy!

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