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INGREDIENTS
~ For 5 servings ~
Marinated tofu
500 g firm tofu, pressed
2 garlic cloves, crushed
¼ cup sodium-reduced soy sauce
1 tsp freshly grated ginger
1 tsp toasted sesame oil
Rice
1½ cups uncooked white rice
Sesame crust
½ cup cornstarch
⅛ tsp salt
⅛ tsp ground black pepper
⅓ cup unsweetened soy milk
½ cup panko breadcrumbs
¼ cup oasted black sesame seeds
½ cup vegetable oil, for frying
Sweet & sticky sauce
½ lime, juiced
¼ cup cold water
¼ cup sodium-reduced soy sauce
1 Tbsp brown sugar
1 tsp cornstarch
1 tsp freshly grated ginger
2 garlic cloves, crushed
1 tsp toasted sesame oil
1 tsp chili oil (optional)
Serve with
¼ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
½ cucumber, sliced
DIRECTIONS
1. Cut the tofu into 1 inch (2 cm) slices.
2. Combine the remaining marinated tofu ingredients in a shallow bowl. Add the tofu slices and marinate for at least 30 minutes, flipping occasionally.
3. Meanwhile, cook the rice according to the package directions.
4. Get the coating station ready. On one plate, combine the cornstarch, salt and pepper. On a second plate, add the milk. On the third plate, combine the panko and sesame seeds. Set aside.
5. Add all the sauce ingredients to a saucepan. Whisk until the cornstarch is well dissolved, then bring to a boil, reduce to a simmer, and cook for 5 minutes to thicken, stirring often. Set aside.
6. Once the tofu is marinated, coat the tofu slices first in the cornstarch mixture.
7. Then, dip briefly in the milk.
8. Finally, coat in the panko and sesame mix.
9. Heat up the oil in a large pan on medium-high. When hot, add the tofu slices.
10. Fry until crisp and golden on each side. Transfer to a wire rack.
11. To assemble, plate the rice, add the crusted tofu on top, drizzle the sauce over the tofu and garnish with any desired veggies. Enjoy!
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