====== Sesame Crusted Tofu ======

> 1 block tofu, press tofu an hour ahead, then 20 minutes' work.

  * 1 (16oz) package extra-firm tofu
  * Flour
  * Nooch
  * Nondairy milk
  * 3 Tbsp panko bread crumbs
  * 2 Tbsp white sesame seeds
  * 1 Tbsp black sesame seeds
  * canola oil for frying
  * green onions, sliced


  - Slice the tofu into half-inch-thick slices, and press/drain. 
  - Prepare the dredge train: 
    - Flour, nooch, cornstarch, onion powder, garlic powder, tamari, nondairy milk, potentially lemon or vinegar to thicken it
    - Panko and sesame seeds
  - One piece of tofu at a time, dredge it in order, making sure to coat completely at each step.
  - 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.
  - Salt while hot

Japanese: Garnish with scallions and serve with [[quick ponzu]] over rice.

Southern: Serve with [[stewed garlicky kale]] and [[roasted potatoes]].


Based on [[https://www.loveandoliveoil.com/2013/06/sesame-crusted-tofu-2.html|Love & Olive Oil]]. Made twice in February 2022.

{{tag>southern japanese fried entree}}