Spicy Sesame Seared Tofu
- Yield 2 servings
Serve this spicy tofu over mixed greens or basmati rice. For a milder version, omit the chili paste.
- Asian Marinade:
- 2 tablespoons tamari or soy sauce, plus more for serving
- 2 teaspoons Asian sesame oil
- 2 -- garlic cloves, minced
- 2 teaspoons minced ginger root
- teaspoon red chili paste with garlic*
- 1 teaspoon rice vinegar
- Sesame Crust:
- 2 tablespoons sesame seeds
- 1 tablespoon black sesame seeds*
- 2 teaspoons Cajun Spice
- Tofu Steaks:
- 1 pound firm tofu, cut from the small side into 6 pieces
- 1 tablespoon peanut or canola oil, for searing
- 1/2 -- lemon, cut into wedges
- To make marinade: Combine all ingredients in a nonreactive small mixing bowl. Set aside.
- To make crust: Combine all ingredients on a plate. Set aside.
- To make steaks: Place the tofu in a single layer in a nonreactive baking dish. Add the marinade and turn to coat. Cover and refrigerate overnight. Drain the tofu and set it on a paper towel to dry. Turn the steaks over and dry the other sides.
- Press each slice of tofu into the crust mixture. Be sure to coat both sides.
- Heat the oil in a nonstick or heavy cast-iron skillet over high heat. Place the tofu in the skillet and sear 1 to 2 minutes until golden brown. Turn the tofu over and repeat the process. After searing, remove the tofu from the pan. You can drizzle additional tamari or soy sauce over the tofu and add a squeeze of lemon before serving.