Sesame-Crusted Tofu Wedges

Recipe courtesy of The Peri Diet by Jaime Rose Chambers, Macmillan Publishers, RRP $44.99

If you’re on the fence about tofu, I reckon this recipe will get you over the line! Tofu has very little flavour on its own – it is all about the preparation. Here we marinate it in Asian flavours before crumbing with panko and sesame. That’s what elevates this amazing protein to star status.

Serves 2

Ingredients

• 500 g very firm tofu
• 1/2 cup (80 ml) extra-virgin olive oil

Marinade

• 3 tablespoons tamari or soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 garlic clove, minced

Dipping sauce

• 3 tablespoons lime juice
• 2 tablespoons tamari or soy sauce
• 1 tablespoon honey or maple syrup
• 1 garlic clove, minced

Sesame crumb

• 30 g (1/4 cup) cornflour
• sea salt and freshly ground black pepper
• 2 eggs, whisked
• 60 g (1 cup) panko crumbs
• 80 g (1/2 cup) black/white sesame seeds

To serve (optional)

• 1 spring onion, green ends finely sliced
• coriander leaves
• dried chilli flakes or chilli oil
• brown rice

Method

Pat the block of tofu with paper towel, pressing down on each side to make sure it’s as dry as possible (see Tip).

Cut the tofu in half, then cut each half into thirds. Cut each of these thirds on the diagonal so you end up with 12 small wedges.

Mix the marinade ingredients together in a large bowl, then add the tofu wedges and ensure they are well coated. Cover the bowl and place in the fridge for at least 1 hour. Turn the tofu over after 30 minutes.

While the tofu marinates, put all the ingredients for the dipping sauce in a small bowl and stir until combined.

Prepare three wide, shallow bowls with the sesame crumb ingredients: cornflour seasoned with salt and pepper in the first, whisked egg in the next and panko crumbs and sesame seeds in the third bowl.

Remove a piece of tofu from the marinade and press it into the cornflour until evenly coated. Shake off any excess and dip into the egg, then toss in the panko and sesame seed mixture until evenly coated. Set on a plate and repeat this process with the rest of the wedges.

Heat the olive oil in a frying pan over medium–high heat and place half the wedges in the pan. Cook for 2–3 minutes, or until the tofu is turning golden and crispy underneath. Turn over and cook for another few minutes, then transfer to a plate lined with paper towel. Repeat with the remaining wedges.

Enjoy with the dipping sauce and any or all of the suggested serving options.

TIP FOR CRISPY TOFU

The drier you can get your tofu, the more flavourful and crispy it will be. To really get the moisture out of it, press it dry with a few pieces of paper towel, then wrap it in a few new pieces of paper towel, pop it on a plate and set a heavy saucepan on top of it. After 5 minutes, it should be nice and dry.