Cooking Instructions
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Step 1
Place block of tofu in a colander. Place the package on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Drain the
Extra Firm Tofu (455 g)
for as much time as possible, 20 minutes to an 1 hour.
Step 2
Meanwhile make the nuoc cham: In a medium bowl, whisk together the
Granulated Sugar (50 g)
,
Fish Sauce (80 mL)
, and juice from
Limes (3 1/2)
until the sugar is completely dissolved.
Step 3
Add the
Garlic (2 cloves)
and
Thai Chili Peppers (2)
. Let stand for 30 minutes while you prepare the tofu. Taste and adjust flavors if necessary. Store in the refrigerator for at least a week.
Step 4
In a small shallow vessel with sides, beat the
Egg (1)
with 1 tsp Water. In another small shallow vessel with sides, stir together the
Kosher Salt (2 g)
,
Panko Breadcrumbs (9 g)
,
White Sesame Seeds (20 g)
, and
Black Sesame Seeds (9 g)
.
Step 5
Carefully cut the drained tofu into three slices. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.
Step 6
Heat a large nonstick frying pan over medium-high heat. When it’s hot, add
Canola Oil (as needed)
. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3-4 minutes a side, then transfer to a serving platter.
Step 7
Cut each slice in half and then arrange them on a platter. Garnish with
Scallions (to taste)
. Serve with nuoc cham and
Sriracha (to taste)
if you wish.
