We eat a lot of tofu in our house so i am always excited to try new ways to serve it. This recipe is adapted from the Love and Olive Oil blog.
- 1 (16oz) package extra-firm tofu (Drained)
- 1 egg
- 1/2 cup panko bread crumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- Peanut oil for frying
- green onions, sliced
For Dipping Sauce:
- 2 tablespoons sugar
- 3 tablespoons lime juice
- 1 1/2 tablespoons fish sauce, or to taste
- 2 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes, optional
- Drain tofu, set on paper towels and let drain for several hours or overnight. Slice into half-inch-thick slices.
- While tofu is draining, prepare dipping sauce by combining sugar, lime juice, fish sauce, garlic, and red pepper flakes in a small bowl. Add more fish sauce, to taste, if desired. NOTE: I actually used the leftover Miso sauce from the fish the other night in place of this sauce and it was super. And got rid of the extra sauce. i just drizzled it over the rice and tofu.
- In a shallow dish, beat the egg 1 teaspoon of water. In another shallow dish, stir together the panko and sesame seeds.
- Working with one piece at a time, dip the tofu into the egg, then dredge it in the sesame-panko mixture until completely coated. Repeat with the remaining slices.
- Heat a large nonstick frying pan over medium-high heat. Add about 2 to 3 teaspoons of oil, enough to form a thin layer on the bottom of the pan. Arrange tofu slices in pan and cook for about 3 to 4 minutes per side or until golden brown. Transfer to serving dishes; garnish with scallions and serve with dipping sauce.