Fried Tofu with Sesame Dipping Sauce

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Original recipe taken from the book The Vegan Bible (I purchased my copy at Superstore for about $10). The original recipe serves 4, so I cut it in half and the below serves 2.

Ingredients

  • 1 ½ tbsp tamari
  • 1 tbsp unseasoned rice vinegar (I only had seasoned so I’m not sure of the taste difference)
  • 1 tsp sugar
  • ½ tsp toasted sesame seeds (I didn’t toast mine – too lazy!)
  • ½ tsp dark sesame oil (I had toasted sesame oil – again, not sure of the taste difference)
  • Pinch red pepper flakes
  • ½ pkg 300 g extra firm tofu
  • 1 tbsp flour
  • ⅛ cup plain coconut milk (recipe called for rice milk, but I didn’t have any)
  • ½ tsp cornstarch
  • Just less than ½ cup panko crumbs
  • 2 tbsp canola oil

Instructions:

  1. For dipping sauce, whisk together tamari through red pepper flakes.
  2. Set aside.
  3. Drain & rinse the tofu and press between 2 pieces of paper towel to remove excess water.
  4. Cut crosswise (½ the thickness) once and then cut diagonally into triangles.
  5. Into 3 separate shallow dishes, place flour, milk & cornstarch (stir until smooth) and panko.
  6. Dip each piece of tofu in flour and coat lightly.
  7. Dip each piece of tofu in milk and coat lightly.
  8. Dip each piece of tofu in panko to coat completely.
  9. Heat oil in a non-stick skillet over high heat.
  10. Reduce to medium and add tofu pieces.
  11. Cook until golden brown on ALL sides (I even did the skinny sides so it was brown all over).
  12. Serve with dipping sauce.

Review:

This was quite a tasty dish although the panko coating on the tofu needed some seasoning. I would maybe add some garlic powder, onion powder, salt and pepper.

The dipping sauce was very sesame-y … not an overly favourite taste of mine. I might try it with a peanut sauce next time.

Pictured with Spiced Pomegranate Rice.

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