Monday, April 21, 2008

Sesame Crusted Tofu

This one is the Food Network's fault. I have no idea what I was watching but they were making Sesame Crusted fish and ewww fish but mmm tofu yadda yadda yadda Sesame Crusted Tofu.

Now that I've made and eaten this, I realize what the fatal flaw was. It's bland. Once you've got them drenched in peanut-ginger sauce, the tofu is quite yummy, but without it... It's sesame seeds and tofu. I still like them though. Not everything has to be jazzy.

It was a bad night for lighting
Sesame-Crusted Tofu 1 lbs tofu, drained, pressed, and cut into "fingers"
1 cup all purpose flour
1 cup water
1 1/2 cups sesame seeds
1 tsp salt
Olive oil for misting

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet. Silpat is great for this.

2. Put the flour mixed with salt in one bowl, the water in another, and the sesame seeds in a third. Dip the tofu in the water, the flour, the water again, then the Sesame seeds, turning the tofu so it gets a good coating of them. Lay the tofu finger on a baking sheet. Repeat with the rest of the tofu.

3. Mist the tofu lightly with olive oil and bake for about 30 minutes or until golden, turning the tofu regularly.

To serve with this, I made a simple Peanut-ginger dipping sauce. I didn't really measure, it went something like this:

1/2 cup natural peanut butter, softened
1/4 cup vegetable broth
2 tsp rice wine vinegar
2 tsp tamari
1 tsp agave nectar
1 tbsp fresh ginger, grated

1. Stir all the ingredients together. Adjust seasonings to taste. (You might want to start out with less ginger. Some ginger roots are stronger than others!!)

I served all this with some assorted veggies (broccoli, bok choy, baby corn, chinese eggplant, shiitake mushrooms, carrots), stir fried, with some hoisin sauce, tamari, garlic, and ginger. There's really no recipe at all on this one.

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