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SESAME CRUSTED TOFU

Ingredients

For the Tofu:

  • 1 x 400g block of firm tofu
  • 1 portion of the Poke sauce (if you want to marinate it)
  • Olive oil spray to cook

For the Batter:

  • 1/3 cup/45g of flour (we used spelt, you can use plain, wholemeal, buckwheat)
  • 1/3 cup/80ml of plant milk

For the Crumb:

  • 1 cup of breadcrumbs (any you like; we used two sourdough crusts toasted and blended to a crumb)
  • 1/2 cup /75g of sesame seeds ((we used 1/4 cup each of white and black))
  • 1/4 cup/15g of nutritional yeast (optional)

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.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.