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 Love & Olive Oil. Made twice in February 2022.