Crispy Sesame Crusted Tofu Recipes

CRISPY SESAME CRUSTED TOFU

Steps:

• To prep the tofu: Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Once pressed, remove the tofu and pat dry, then cut into triangles (about 16).
• Marinate: mix together all of the sesame marinade ingredients in a sealable bag or container, then add the tofu. Let the tofu marinate for a minimum of 30 minutes or as long as overnight in the fridge, flipping the tofu every now and then to ensure all sides get marinated.
• OVEN: When ready to finish the tofu, preheat your oven to 400F (200C). Lightly grease or line a baking sheet with parchment paper.AIR FRYER: When ready to finish the tofu, preheat your oven to 370F (190C).
• Crust the tofu: Grab three big bowls. In the first bowl, add the flour. In the second bowl, add the flax and water and pour in any leftover unabsorbed marinade, and mix together, the flax will thicken the mixture in 5 - 10 minutes. For the third bowl, mix the sesame seeds and panko.
• Add the tofu to the flour bowl and toss to coat. Next, coat one tofu triangle at a time in the flax mixture and then roll it in the sesame panko coating. Place the crusted tofu on the prepared baking sheet and repeat with the remaining tofu.
• OVEN: Spread the tofu out on the baking sheet so that they aren't touching, this will ensure the tofu gets crispy all the way around. Bake 20 to 25 minutes, until golden and crusty.AIR FRYER: Place the tofu in a single layer in the air fryer. You may need to work in batches. Fry 16 - 20 minutes, until golden and crusty.Serve hot as a main with sides of choice, or serve as an appetizer with your favourite dipping sauce.

CRISPY SESAME TOFU

Steps:

• Place the tofu slices on a kitchen towel or paper towels. Place another towel on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
• In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, garlic, and ginger. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Marinate in the refrigerator for 20 minutes to 1 hour.
• Preheat an air fryer to 400°F or preheat a regular oven to 350°F.
• Place the sesame seeds on a small plate. In a small bowl, beat the egg. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the egg. Using a fork, dip in the sesame seeds, coating each side. Transfer to a plate. Spray one side with olive oil, then gently flip and spray the other side. (Discard the excess marinade.)
• To make the tofu in an air fryer: Working in batches, arrange a single layer of the tofu in the air fryer basket. Cook for about 10 minutes, flipping halfway, until toasted and crisp.
• To bake the tofu in the oven: Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.
• Make the sriracha mayo. In a small bowl, mix together the mayo and sriracha.
• Serve the tofu steaks with rice, snap peas, edamame, scallions, sriracha mayo, and tamari, for drizzling.