Removing as much moisture as possible provides the best possible texture for your tofu dishes. My Crispy Sesame Tofu gets a little extra flavor from a slurry of sesame oil, tamari, and cornstarch before a quick shallow fry in coconut and sesame oil… It’s a great vegetarian main to serve alongside your Asian side dishes!
The mind is like tofu. It tastes like whatever you marinate it in.~~ Sylvia Boorstein
👩🏻🍳 Tamara Talks – What do you Think of Tofu?
What words do you use to describe tofu? Bland. Boring. Weird. No flavor. Or should I say “will you even eat tofu?” So many people have an aversion to tofu, yet when well-prepared, it can be a healthy addition to your diet. Adequate protein is of primary importance in a healthy diet. If you practice #MeatlessMonday or follow a vegan/vegetarian diet, tofu provides an excellent source of vegetable protein.
I typically buy a 12 ounce carton of extra firm tofu, and slice it into 3 crosswise portions prior to pressing the liquid from the tofu. Each 4 ounce serving has more than 10 g of protein, and only about 60 calories. That totally means you can have more than 4 ounces if you want to… 😀 For this dish, I slice each rectangle diagonally to form triangles. This size is easy to handle in the pan, and looks nice on the plate.
So, if you had a simple way to make tofu that actually tastes good, will you eat it? Removing some of the moisture from the tofu results in a firmer – and less spongy – texture. I think many of you have objections to that texture, right? The super-simple coating on the tofu provides flavor, and a nice crispy exterior. I actually created this recipe to serve alongside the Asian Roasted Shishito Peppers With Roasted Cauliflower and Rainbow Carrots. Crispy Sesame Tofu would also be great with Stir Fried Green Beans and Shiitake. Do you have a vegetable stir fry dish that needs a protein partner? You might also try an Asian-inspired dipping sauce like this Spicy Sweet Chilli Sauce from the Flavor Bender!
🍱 Making Crispy Sesame Tofu
Press the moisture from your “extra firm” tofu by placing several layers of paper towels between each slice, and then a thick towel around the entire block. Weight the block with a cast iron skillet. Let it set about 20-30 minutes. Pat dry any extra moisture. Conversely, you can invest in a tofu press. Whisk the tamari, sesame oil, and cornstarch together, and then “paint” your tofu slices with the slurry. Bring a non-stick sauté pan with the coconut and sesame oils nearly to the smoke point. Add the tofu slices carefully. We want to avoid burns, K? When the tofu slices are golden brown, flip them. Once golden brown on the second side, remove to a plate. Garnish with toasted sesame seeds, and finely chopped scallions or chives. Enjoy!
Try it, you’ll like it! (That’s what my mom used to always say when I was little). I hope you’ll give this a whirl the next time you’re looking for something new for #MeatlessMonday. If you do, please let me know how it goes…
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