Sesame Tofu

I'm still on my quest to becoming a lover of tofu. This recipe may have won me over for good. First off, I love soy sauce. I always say I'm not a fan of Chinese food, yet I seem to go through a bottle of soy sauce and a bag of white rice every week. (Yes, I'm aware that is not really Chinese food, but you know what I mean!!) Second, the sesame seeds which coat the outside of the tofu, gets toasted and delicious. Finally, this tofu goes perfect with rice. I love plain white rice, but if you want to be healthy, make brown.

I got this meal from a Martha Stewart recipe that I tweaked. Here's how I did it:

First, cut the tofu in 4 lengthwise and then in half, so that you have 8 squares.

Second, place some paper towels on a plate. Put the tofu pieces on the paper lined plate and top with more paper towels and another plate. Then, set something heavy (like a couple cans or tea pot) on top to apply pressure and draw out excess liquid. Allow to sit for 20-30 minutes. This process, although tedious, helps the tofu cook extremely well.

Once the tofu is pressed, you are ready to go! Sprinkle 3-4 tbsp of sesame seeds onto a plate and press each side of the tofu into the seeds. 

Heat 1 tbsp canola oil and 1 tbsp sesame oil in a large pan over medium heat. Once hot place the tofu in the pan and cook 6 minutes per side, or until golden brown. The last step is to add 2 tbsp soy sauce into the pan once the tofu is cooked on each side. 

**Side note: When you add the soy sauce be careful because it will spit. Just step on back!

Place the tofu on a paper towel to drain any excess oil. Serve with rice and a vegetable! 

 Yum!

- Kimberly