Sesame Tofu With Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This may be my new favourite way to prepare tofu. It's from the Wild Rose Cleanse cookbook. I like my tofu crispy, so instead of coating the tofu in sesame seeds I pan fried it in a bit of olive oil and once it was almost done put sesame seeds on top of it in the pan, and cooked both sides a little bit longer. The sesame seeds coated both sides, but not as thoroughly as it does when coated with egg whites. The cooking time includes drying out the tofu for about twenty minutes, but does not include marinating time. Ingredients:
1/2 cup vegetable stock |
1/4 cup lemon juice |
2 tablespoons olive oil |
2 tablespoons green onions, chopped |
2 tablespoons cilantro, chopped |
1 teaspoon toasted sesame oil |
2 teaspoons ginger, peeled and minced |
2 teaspoons garlic, minced |
1 pinch cayenne pepper |
salt and pepper |
1 lb tofu, firm |
1 egg white |
1/2 cup sesame seeds |
2 tablespoons olive oil |
Directions:
1. Cut tofu into 1/2 inch thick slices, lay flat on a towel to dry out.
2. Combine all the dipping sauce ingredients in a small mixing bowl.
3. Marinate tofu in 1/2 to 3/4 of the dipping sauce for a couple hours. (The original recipe says to marinate for thirty minutes, but I did it overnight to maximize flavour).
4. Remove tofu from marinade and pat dry with a paper towel (I skipped this step).
5. Dip tofu in beaten egg white then coat with sesame seeds.
6. Brown tofu slices on each side over medium heat in a non-stick pan with olive oil until sesame seeds are golden and crispy, about 5-7 minutes per side (The recipe says two minutes per side, but I found it took much longer).
7. Serve with remaining dipping sauce.
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