Recipe: Sesame-Crunch Tofu (with garlic and ginger marinade, pan-fried)

SESAME-CRUNCH TOFU

"This tofu is crunch-a-licious. It's marinated in ginger and soy sauce, coated with sesame seeds and flour for maximum crunch power, then pan-fried. Serve it over rice with chili sauce on the side, or with a lightly dressed watercress salad or steamed Swiss chard."

1 (16 ounce) carton firm tofu
2 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced garlic
1/2 cup all-purpose flour
2 tablespoons toasted sesame seeds
3 tablespoons canola oil
Jasmine Rice (cooked, for serving)

TO PRESS AND MARINATE THE TOFU:
Wrap the block of tofu well in a clean dishtowel and press it firmly with your hands until you feel the towel become damp. Unwrap the tofu and cut it into 1/2-inch cubes.

In a bowl large enough to accommodate the tofu, combine the soy sauce, sesame oil, ginger, and garlic and mix well. Add the tofu, turning gently to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 24 hours.

WHEN READY TO COOK:
Drain the tofu pieces in a colander set over a bowl, saving the marinade.

In a pie pan or wide bowl, combine the flour and sesame seeds and mix well. Dredge the tofu cubes in the flour mixture, knocking any excess flour back into the bowl.

In a large well-seasoned skillet, heat the canola oil over medium-high heat. Use a slotted spoon to transfer the tofu to the skillet. Pan-fry the tofu until it is golden brown on one side, working in batches if necessary to avoid crowding the skillet. Use a spatula to carefully turn the cubes and fry on at least one more side 4 to 5 minutes per side. Drain well on paper towels.

TO SERVE:
Serve the tofu over the rice, drizzled with the reserved marinade.

Makes 2-3 servings
Adapted from source: Entertaining for a Veggie Planet by Didi Emmons