Crispy Sesame Tofu with a tangy, sweet chili sauce is perfect as an appetizer or side!
- 8 ounces extra firm tofu, sliced into 1/2 inch thick squares
- 1 cup panko
- 1 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 eggs
- 1 Tablespoon water
- Vegetable oil for frying
- 1 Tablespoon lime juice
- 1 1/2 teaspoons sugar
- 2 garlic cloves, minced
- 1/8 to 1/4 teaspoon Fresno chili, chopped
- Alternatively, use 1 teaspoon garlic chili paste
- 1 teaspoon fish oil (or to taste)
- 2 Tablespoons water
- Drain tofu by placing it between paper towels and topping with weight (pan, cutting board, cans, etc.) and letting sit for 30 minutes to an hour. Meanwhile, make the sauce (directions below).
- In a small bowl, combine panko, sea salt, black pepper, sesame seeds, garlic powder, and onion powder.
- Cut tofu into 1/2 inch thick squares. Whisk together egg and water. Dredge tofu squares in egg mixture, then panko mixture to coat. Place on a plate or cooling rack.
- Coat the bottom of a large skillet with vegetable oil (or neutral oil of choice). Once hot, gently place tofu squares in the oil, careful not to crowd the pan. Cook for 2-3 minutes until golden brown, and flip. Cook the other side for 2-3 minutes until golden brown. Remove and set on a paper towel. Continue cooking the remaining tofu squares.
DIPPING SAUCE: Whisk together lime juice, sugar, garlic, chili, fish oil, and water.
- Category: Appetizer
Keywords: easy, vegetarian, asian, fried