While the crispy sesame-and-panko coated cubes of tofu are quite good on their own, this dish is all about the sauce. Douse each bite in nuoc cham, the spicy, sweet, sour condiment ubiquitous at nearly every Vietnamese meal!
Author: Alexandra's Kitchen
Extra Firm Tofu
White Sesame Seeds
Black Sesame Seeds
Thai Chili Peppers
, halved, thinly sliced, deseeded
or 1/4 tsp Crushed Red Pepper Flakes
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 (1 lb)
for as much time as possible, 20 minutes to an 1 hour.
Meanwhile make the nuoc cham: In a medium bowl, whisk together the
Granulated Sugar (1/4 cup)
Fish Sauce (1/3 cup)
Lime Juice (1/3 cup)
until the sugar is completely dissolved.
Garlic (2 cloves)
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.
In a small shallow vessel with sides, beat the
with 1 tsp Water. In another small shallow vessel with sides, stir together the
Kosher Salt (1/4 tsp)
Panko Breadcrumbs (3 Tbsp)
White Sesame Seeds (2 Tbsp)
Black Sesame Seeds (1 Tbsp)
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.
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.
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.
Nutrition Per Serving
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