This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| recipes:sesame_crusted_tofu [2022/02/07 09:53] – brad | recipes:sesame_crusted_tofu [2022/02/15 22:13] (current) – brad | ||
|---|---|---|---|
| Line 4: | Line 4: | ||
| * 1 (16oz) package extra-firm tofu | * 1 (16oz) package extra-firm tofu | ||
| - | * Chickpea flour | + | * Flour |
| * Nooch | * Nooch | ||
| * Nondairy milk | * Nondairy milk | ||
| Line 16: | Line 16: | ||
| - Slice the tofu into half-inch-thick slices, and press/ | - Slice the tofu into half-inch-thick slices, and press/ | ||
| - Prepare the dredge train: | - Prepare the dredge train: | ||
| - | - Flour, nooch, | + | - Flour, nooch, cornstarch, onion powder, garlic powder, tamari, nondairy |
| - | - Nondairy | + | |
| - Panko and sesame seeds | - Panko and sesame seeds | ||
| - One piece of tofu at a time, dredge it in order, making sure to coat completely at each step. | - 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. | - 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. | Japanese: Garnish with scallions and serve with [[quick ponzu]] over rice. | ||
| - | Southern: Serve with [[garlicky | + | Southern: Serve with [[stewed |
| - | Based on [[https:// | + | Based on [[https:// |
| - | {{tag> | + | {{tag> |