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RECIPE
15 INGREDIENTS14 STEPS45MIN

Sesame Crusted Tofu

4.9
8 Ratings

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Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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Just tofu crusted in panko and sesame and lightly fried, with a sweet and salty Vietnamese dipping sauce. This dish is in regular rotation in our home, and there are never any leftovers! It’s definitely one of our favorites!
45MIN
Total Time

Hapa Nom Nom

Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
1/4 cup
Rice Vinegar
1/4 cup
Mirin
1/2 Tbsp
Sesame Oil
1.3 lb
Extra Firm Tofu
1
1/2 cup
Panko Breadcrumbs
1/4 cup
White Sesame Seeds
1/4 cup
Black Sesame Seeds
to taste
Vegetable Oil
2
Scallions , finely sliced

Dipping Sauce

1/4 cup
Freshly Squeezed  Lime Juice
2 Tbsp
1/2 Tbsp
Mirin
2 Tbsp
Thinly Sliced  Scallions

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Nutrition Per Serving

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CALORIES
299
FAT
15.1 g
PROTEIN
20.1 g
CARBS
21.2 g

Cooking Instructions

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Step 1
Using a clean tea towel, firmly press the block of Extra Firm Tofu (20 ounce) to remove the excess moisture. Cut the tofu into 1/2-inch slices. Then cut in half (around 2-3 inches across).
Step 2
To make the marinade, mix Soy Sauce (1/2 cup), Rice Vinegar (1/4 cup), Mirin (1/4 cup), and Sesame Oil (2 teaspoon) in a large zip-top bag.
Step 3
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 if the tofu.
Step 4
Remove the tofu from the marinade and remove the excess moisture by pressing each piece firmly between several paper towels.
Step 5
To set up your dipping station, beat Egg (1) with 1 tablespoon of water in a bowl. In a separate bowl, add Panko Breadcrumbs (1/2 cup), White Sesame Seeds (1/4 cup), Black Sesame Seeds (1/4 cup), and stir to combine.
Step 6
Working with one slice at a time, dip the tofu in the egg mixture, being sure to coat the entire piece.
Step 7
Transfer the tofu to the panko-sesame mixture, turning and pressing to coat.
Step 8
Transfer the sesame crusted slices to a large dish and momentarily set aside.
Step 9
Over medium-high heat, add enough Vegetable Oil (to taste) to cover the bottom of a heavy-bottomed skillet. Once hot, add the tofu slices in batches. Cook 2-3 minutes (or until golden-brown) on the first side.
Step 10
Gently turn the tofu slices and cook the other side for another 2-3 minutes, or until golden-brown.
Step 11
Lift the tofu out of the skillet and allow them to cool on a plate lined with a few paper towels.
Step 12
As the tofu is cooling, make the dipping sauce by combining Lime Juice (4 tablespoon), Fish Sauce (2 tablespoon), Mirin (2 teaspoon) and Scallion (2 tablespoon) in a small bowl.
Step 13
Once cool enough to handle, slice each tofu piece into bite-sized pieces.
Step 14
Garnish with finely sliced Scallion (2) and serve with the dipping sauce.

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Nutrition Per Serving
Calories
299
% Daily Value*
Fat
15.1 g
19%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
45.6 mg
15%
Carbohydrates
21.2 g
8%
Fiber
3.5 g
12%
Sugars
8.3 g
--
Protein
20.1 g
40%
Sodium
2477.5 mg
108%
Vitamin D
0.2 µg
1%
Calcium
383.6 mg
30%
Iron
4.8 mg
27%
Potassium
238.5 mg
5%
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