Cut half-inch slices of fresh tofu into quarters. Dredge them in the sesame mixture and pan-fry in oil until browned on both sides. Drain on paper towels, and sprinkle with soy sauce.
Look for tofu with nigari (magnesium chloride) in the ingredients. Calcium makes tofu bitter; we never used it in our product. It's hard to avoid with today's tofu brands, but Nasoya Extra Firm has both calcium and nigari in it, and it's not bad.
Oooh, a tofu recipe. And thanks for the tip on tofu ingredients. What would you accompany this with?
ReplyDeleteI've made them as an appetizer, by themselves, but also served them for lunch, usually with a cabbage salad. I must do a post on cabbage salads. :-)
ReplyDeleteBut I would think they'd go with lots of things. Broccoli, for instance. Grilled Brussels sprouts. Pickled beets!
Yum.
DeleteThis. Looks. So. Good.
ReplyDeleteAnd. It's. So. Easy. ;-)
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