Hey, vegetarians. Ever watch your friends order seared sesame-encrusted ahi tuna and think, “I sure wish I could order something sesame encrusted…”? Wish no more because have I got a solution for you…
Remember how I said there’s a way to make tofu that’s not mushy and sponge-y and tasteless? (Press, marinade, bake.) And remember how I’m on a crusade to turn tofu doubters into believers? (Everyone knows this is your fast track to heaven.)
Well. Consider this your gateway recipe into the coagulated soy product promised land…
Have you ever had gomasio? (Why do I have so many questions? What is this, a test?) You must. You will love it.
It’s a Japanese dry condiment made from toasted sesame seeds, salt and sometimes seaweed flakes. It’s a big part of the macrobiotic diet (Have you noticed I’ve been flirting with that lately? How obnoxious of me…) and it will rock your world. You could make this with plain ol’ sesame seeds but… what fun is that? Just get some.
This is definitely the best, crispiest tofu I have ever prepared, which has a lot more to do with the length of time it was pressed than with the sesame crust itself. But the sesame seeds add a pleasant crunch and nutty flavor to everyone’s favorite flavorless food.
- 1 block of extra firm tofu, pressed overnight
- non-stick spray
- soy sauce (or liquid aminos)
- gomasio (or plain sesame seeds)
- Drain liquid away from tofu and place in a press. Refrigerate for 24 hours, or at least overnight. Periodically pour off the separated liquid.
- Slice pressed tofu into strips.
- Coat a baking pan with non-stick spray and arrange tofu strips.
- Spray strips, as well, and then drizzle with soy sauce and sprinkle with gomasio on each side.
- Bake in a 400-degree oven for approximately 10-12 minutes on each side, or until light golden brown and crispy
That’s it. I ate this for three meals straight served with quinoa and vegetables.