Sesame-Crusted Tofu with Nuoc Cham

14 INGREDIENTS • 7 STEPS • 40MINS

Sesame-Crusted Tofu with Nuoc Cham

Recipe

4.3

3 ratings

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!

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Sesame-Crusted Tofu with Nuoc Cham

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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!

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

40MINS

Total Time

$4.16

Cost Per Serving

Ingredients

Servings

2

us / metric

Tofu

1 lb

Extra Firm Tofu

1

Sponsored

Eggland's Best Classic Egg

1/4 tsp

3 Tbsp

Panko Breadcrumbs

2 Tbsp

White Sesame Seeds

1 Tbsp

Black Sesame Seeds

as needed

Canola Oil

for frying

to taste

Scallions, sliced

for garnish

to taste

optional

Nuoc Cham

4 Tbsp

Granulated Sugar

1/3 cup

3 1/2

Limes, juiced

1/3 cup juice per 2 servings

2 cloves

Garlic, minced

2

Thai Chili Peppers, halved, thinly sliced, deseeded

or 1/4 tsp Crushed Red Pepper Flakes

Nutrition Per Serving

VIEW ALL

Calories

391

Fat

15.3 g

Protein

23.6 g

Carbs

35.6 g

Love This Recipe?

Sesame-Crusted Tofu with Nuoc Cham

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

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 (1 lb) for as much time as possible, 20 minutes to an 1 hour.

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 (1 lb) 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 (4 Tbsp), Fish Sauce (1/3 cup), and juice from Limes (3 1/2) until the sugar is completely dissolved.

step 2 Meanwhile make the nuoc cham: In a medium bowl, whisk together the Granulated Sugar (4 Tbsp), Fish Sauce (1/3 cup), 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 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 Eggland's Best Classic Egg (1) 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), and Black Sesame Seeds (1 Tbsp).

step 4 In a small shallow vessel with sides, beat the Eggland's Best Classic Egg (1) 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), and Black Sesame Seeds (1 Tbsp).

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 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 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.

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.

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