Sesame-Crusted Tofu with Nuoc Cham

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) , and juice from Limes (3 1/2) until the sugar is completely dissolved.

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.

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 (1/4 tsp) , Panko Breadcrumbs (3 Tbsp) , White Sesame Seeds (2 Tbsp) , and Black Sesame Seeds (1 Tbsp) .

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.