Sesame encrusted ginger tofu

                  Sesame encrusted ginger tofu 

I have made many versions of this dish over the past couple of weeks, last night I found a happy balance of flavors.  

Sesame Encrusted Ginger Tofu

Serves 3-4

• 1 lb extra firm tofu
• 1 knob ginger root, peeled and grated
• Soy Sauce
• Soy milk (I recommend Edensoy unsweetened)
• Rice vinegar
• Hot sauce
• Panko Bread crumbs
• Sesame seeds
• Grapeseed or other neutral oil

-Cut the tofu into uniform squares, approximately 36-40 pieces

-Put tofu into a bowl and mix with 2-3Tbsp of soy sauce and grated ginger root.  Set aside, occasionally stirring gently so all tofu pieces are covered. 

-Place 3 bowls side by side for the tofu dipping ingredients

-Rice flour (or white wheat flour) in bowl #1

- Mix 1 cup soy milk, 1 Tbsp rice vinegar and 2 tsp hot sauce in bowl #2

-Put 1 1/2 - 2 cups panko bread crumbs and 1/4 cups sesame seeds, pulsed in a grinder or food processor for 5-10 seconds, in bowl #3

-While the pan is heating dip the tofu cubes to coat first in the rice flour, next in the soy milk, and finally in the panko sesame bread crumbs.  Set aside on a plate

-Heat heavy deep saute pan to medium high for 3 minutes, add 3/4 cup oil and heat until it moves easily in the pan

-Place one tofu cube in the pan to ensure the oil sizzles, add other tofu cubes in one layer to fill, but not crowd the pan.

-Turn with tongs to brown all sides.  Place on a paper towel lined plate to drain.

I serve with a quick dipping sauce of soy sauce, grated ginger, minced garlic, rice vinegar and a touch of sesame oil.

It goes beautifully with a salad or any Asian cooked greens on the side.  I have not tried baking the tofu yet, but if you do, let me know the results.  

Thank you for reading as always.

-Jenn