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

1. Slice the tofu into half-inch-thick slices, and press/drain.
2. Prepare the dredge train:
   1. Flour, nooch, cornstarch, onion powder, garlic powder, tamari, nondairy milk, potentially lemon or vinegar to thicken it
   2. Panko and sesame seeds
3. One piece of tofu at a time, dredge it in order, making sure to coat completely at each step.
4. 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.
5. 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.