Vegan Crispy Sesame Tofu with Coconut Chili Dressing
Vegan crispy sesame tofu is the perfect blend of sweet and savory paired with homemade coconut-chili dressing.
Equipment
- 3 Small Bowls
- Plate
Ingredients
For the Coconut-Chili Dressing:
- ¼ cup coconut milk, canned, unsweetened
- 1 lime, zest (½ teaspoon), and juice
- 2 tablespoon chili garlic sauce
- 2 tablespoon chili oil
- 1 teaspoon brown sugar
- 2 tablespoon sesame oil, toasted
For the Tofu:
- 1 package extra-firm tofu, about 14-ounces, cut into squares
- ½ cup gluten-free panko
- ⅓ cup white sesame seeds
- 1 tablespoon black sesame seeds
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoon tapioca flour
- ¼ cup vegetable oil, for frying
Instructions
- Whisk coconut milk, lime zest, chili paste, chili oil, and brown sugar in a small bowl until sugar dissolves. Slowly pour in the sesame oil and whisk until the dressing is silky. Set it aside.
- Pat-dry the tofu with a towel and cut them into large rectangles.
- Combine panko, white and black sesame seeds, pepper, salt, and red pepper flakes on a plate.
- Whisk tapioca flour and warm water in a small bowl.
- Dredge the tofu slices, one at a time, into the tapioca mixture. Then, dip the tofu into the panko mixture. Be sure to coat the tofu well on all sides, then move it to a wire rack. Repeat with the remaining tofu.
- Set a wire rack into the rimmed baking sheet and heat ¼ cup oil in a cast-iron skillet over medium-low heat to 350°F (176°C).
- Test the oil by frying just one piece of tofu; adjust the heat accordingly.
- In small batches, pan-fry the tofu until golden brown, about 2 minutes per side. Transfer the tofu slices to the wire rack. Repeat with the remaining tofu.
- Allow the tofu slices to cool on the wire rack for 3 minutes. Then, serve with the coconut chili dressing, and enjoy!
Notes
Adapted From:
- Nik Sharma's recipe from New York Times.
- For crispier tofu, microwave them for 1-2 minutes before removing the liquid with a towel.
- Take care handling the tofu during the dredging and coating process.
- Use a food thermometer to measure the temperature of the oil throughout the frying process. The oil should remain at 350°F (176°C) for best results. In between batches, allow the oil to return to temperature if needed.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 6 Tofu Pieces | Calories: 314 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 26 g | Sodium: 744 mg | Fiber: 1 g | Sugar: 3 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!