This is a really simple recipe that I love – ready in just 15 minutes! Enjoy hot or cold, as an entree, a salad topper or an appetizer!
- 1 box (454g) of firm (preferred) or medium-firm tofu (make sure to look for the Non-GMO logo!)
- Pinch of sea salt
- Oil for frying (I used coconut oil – do not use olive oil as it has a low smoking point)
- For the dressing
- 3 tbsp seasoned rice vinegar
- 3 tbsp sesame oil
- 2 tbsp soy sauce (use coconut aminos or gluten-free soy sauce if you’re sensitive to gluten)
- 2 tsp tahini paste
- 1 tbsp maple syrup or honey
- 1 to 2 tsp wasabi paste (add 1/2 tsp at a time to taste as some brands are more pungent than others)
- 2 tsp freshly grated ginger
- To garnish: toasted white and black sesame seeds and/or thinly sliced green onions
- Combine all ingredients for the dressing in a 8oz mason jar. Shake vigorously until all ingredients are fully combined. This dressing is also great on salads!
- Slice the tofu into 1/4 inch thick rectangles. Pat dry with paper towels on both sides. (Tips: to remove excess water and make them extra crispy, you could dust the tofu slices with a thin layer of rice flour, potato starch or corn starch on both sides right before frying. Don’t let them sit for too long as they will become mushy!)
- Fully coat a shallow frying pan with a generous amount of oil (about 1/4 inch tall). Preheat on medium heat until the oil almost start to smoke.
- Carefully place the tofu slices onto the hot pan, sprinkle sea salt evenly, and shallow fry for 3-4 minutes each side or until the surface is crispy and golden brown. Do not crowd the pan as the water content in tofu will create steam making the tofu soggy.
- Use a spatula to remove the crispy tofu from the pan, and rest on paper towels to remove excess oil.
- Place the tofu on a plate, drizzle a generous amount of dressing onto the tofu. To garnish, sprinkle toasted sesame seeds and/or thinly sliced green onions.