Sesame Crusted Tofu
Serve as a filling Poke bowl with chopped veg, rice, and avocado.
Ingredients
For the Tofu:
- 400 g firm tofu
- 1 batch Poke sauce (see recipes; optional if you want to marinate it)
- 1 tsp olive oil (to cook)
For the Batter:
- 45 g wholemeal flour
- 80 ml soy milk
For the Crumb:
- 100 g breadcrumbs (any you like; we used two sourdough crusts toasted and blended to a crumb)
- 75 g sesame seeds (we used 1/4 cup each of white and black)
- 15 g nutritional yeast
Instructions
- Prep the tofu by cutting the block in half in to two squares. Then cut each square diagonally into 2 triangles (there will now be 4 large triangle blocks). Turn each triangle onto its side and cut into 4 slices, so each triangle is around 0.5-1cm in thickness. Optional: marinate for 15-30 minutes (the longer, the better) with extra poke sauce.
- Stir together the batter ingredients in a bowl and the crumb ingredients on a plate.
- To crumb, dip the tofu into the batter, then place in the crumb, rolling to and pressing to cover all sides.
- To cook the tofu: heat a large pan or griddle over medium-high heat and spray with olive oil. Add the tofu slices in batches (this took 2 rounds for us, 8 triangles per round) and cook for 3-4 minutes. Spray the uncooked side with olive oil, then flip gently and cook for a further 3-4 minutes until golden.