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Categories:Viewed: 97 - Published at: 7 years ago
Ingredients
- 1 15 ounce package of extra firm tofu, I use organic.
- 1-2 limes, cut into wedges
- A couple of good drizzles of honey
- 1/2 teaspoon of smoked Spanish paprika
- Small drizzle of sriracha sauce or chili oil or a pinch of ground red chili pepper
- 1/4 cup sesame seeds, I use a mixture of blond and black for interest. But all blond will work fine too.
- 1 tablespoon of neutral tasting oil, plus more for cooking
- Sea salt to taste
- Serving suggestions: steamed jasmine rice, sliced cucumbers, lime wedges, fresh mint, fresh Thai basil, diced scallions, sriracha sauce (see notes above)
Method
- Slice the block of tofu in half and press it to remove some of the water. I press tofu by putting it between paper towels and placing a plate on top of it. Then I put some of my heavy cookbooks on top of the plate. Press the tofu for about 5-15 minutes to remove some of the water in it. Remove the paper towels and chop the tofu into small cubes.
- Put the cubed tofu in a bowl with the sesame seeds, one tablespoon of oil, a small drizzle of honey, the smoked paprika and the sriracha sauce or ground chili pepper. Season with salt and toss. Let stand for 5 minutes. Preheat a wok or a nonstick pan with some oil on medium heat, for pan frying the tofu. I use my non-stick scanpan for this recipe to prevent the tofu from sticking. Pan fry the tofu until it's golden brown on all sides. Adjust the heat and toss the tofu as it cooks, keeping a watchful eye so that the heat is not too high causing the sesame seeds and honey to burn. The tofu cooks pretty quickly. Once the tofu is golden brown on all sides, put it into a bowl and toss it with more drizzles of honey and a couple of squeezes of fresh lime juice. Serve with suggestions and enjoy!
