Sesame Crusted Tofu

The sauce is definitely what makes this tasty dish so tasty. According to the original link: "It’s called nuoc cham, a Vietnamese dipping sauce made from little more than lime juice, fish sauce, sugar, garlic, and spicy red pepper. If you’ve ever been to a Vietnamese restaurant, this is the sauce they serve with their crispy egg rolls that makes them so irresistible."

Sesame Crusted Tofu

Ingredients

For Tofu:
1 (16oz) package extra-firm tofu
1 egg
3 tablespoons panko bread crumbs
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
canola oil for frying
green onions, sliced

For Dipping Sauce:
2 tablespoons sugar
3 tablespoons lime juice
1 1/2 tablespoons fish sauce, or to taste
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, optional

Directions

Slice the tofu into 8 half-inch-thick slices. Arrange on a layer of paper towels in a baking dish. Top with more paper towels, then another baking dish and some heavy objects, soup cans, or books. Let sit for at least one hour to allow as much moisture to drain from the tofu as possible.

While tofu is draining, prepare dipping sauce by combining sugar, lime juice, fish sauce, garlic, and red pepper flakes in a small bowl. Add more fish sauce, to taste, if desired.

In a shallow dish, beat the egg 1 teaspoon of water. In another shallow dish, stir together the panko and sesame seeds.

Working with one piece at a time, dip the tofu into the egg, then dredge it in the sesame-panko mixture until completely coated. Repeat with the remaining slices.

Heat a large nonstick frying pan over medium-high heat. Add about 2 to 3 teaspoons of oil, enough to form a thin layer on the bottom of the pan. Arrange tofu slices in pan and cook for about 3 to 4 minutes per side or until golden brown. Transfer to serving dishes; garnish with scallions and serve with dipping sauce.



Original link:
http://www.loveandoliveoil.com/2013/06/sesame-crusted-tofu-2.html