Simple and surprisingly flavorful, these sesame crusted tofu pieces work equally well with Asian noodles or rice. And cut into smaller pieces they pair well with my Soba Maki bites.
Sesame Crusted Tofu With Wasabi Dip
Ingredients for the tofu:
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1/4 cup sake (Japanese rice wine)
- 2 tbsp tamari or soy sauce
- 2 tsp Chinese sesame oil
- 200 g firm tofu
- 1/2 cup water
- 1/4 cup sesame seeds (use a mix of black and white seeds for effect)
- 1 tbsp extra virgin olive oil
Ingredients for the wasabi dip:
- 100 grams (3.5 oz) silken tofu
- 1-2 teaspoons prepared wasabi paste, or to taste
- 1 tablespoon unsweetened almond milk or other plant milk of your choice
- Salt to taste
To make the tofu:
- Cut the tofu into 1/4-inch thick slices and place them between two pieces of kitchen paper, then place something heavy on top. This will get rid of some of the water in the tofu. Leave like this for 30 minutes.
- In a wok, or frying pan large enough to hold the tofu in a single layer, mix the garlic, ginger, sake, tamari, sesame oil, and water. Add the tofu, in a single layer, and bring to a simmer. Cover the wok and leave it to simmer for about 20 minutes or until all the liquid has been absorbed. Turn the slices over once or twice while simmering.
- Spread the sesame seeds on a plate. Dip the tofu into the seeds, pressing down firmly, to coat both sides.
- Heat the oil in a frying pan and cook the tofu until golden on both sides, a few minutes per side. Serve with noodles or rice and some stir-fried vegetables.
To make the dip:
- Using an immersion blender (or a small regular blender), blend all the ingredients for the dip together and adjust seasoning to taste. The dip will keep, refrigerated, for up to five days.