Sesame-Crusted Tofu with Nuoc Cham

alexandracooks.com

Julia H

1 lb. (about) extra-firm tofu*

1 egg

¼ teaspoon kosher salt**

3 tablespoons panko bread crumbs

2 tablespoons white sesame seeds

1 tablespoon black sesame seeds

canola oil for frying

scallions, sliced on the bias (optional - they’re just for garnish)

Sriracha (optional - I like adding a squirt into the nuoc cham or directly onto the tofu)

I do not make tofu enough to recommend a specific brand, but I bought a few varieties to experiment with and had the most success with the extra firm. I tried using one firm block of silken tofu that comes in those small waxed cardboard boxes — do you know which ones I mean? — and it was so delicate that it fell apart during the slicing. So, if possible, use extra-firm for this recipe. I do not make tofu enough to recommend a specific brand, but I bought a few varieties to experiment with and had the most success with the extra firm. I tried using one firm block of silken tofu that comes in those small waxed cardboard boxes - do you know which ones I mean? - and it was so delicate that it fell apart during the slicing. So, if possible, use extra-firm for this recipe.

note: I sort of feel the sauce is essential for this dish, but if you don’t feel like making the sauce, I would up the salt to ½ teaspoon. Nuoc cham is on the salty side, so I decreased the amount of salt in the tofu recipe by half.

subheading: For the nuoc cham:

¼ cup sugar

⅓ cup fish sauce

⅓ cup fresh lime juice

2 to 3 garlic cloves, sliced or minced

2 red Thai chilies, halved lengthwise, seeded or not, and thinly sliced

¼ teaspoon crushed red pepper flakes*, optional

note: This was not in the original recipe, but I could not find Thai chilies, and the serrano pepper that I sliced and added was not hot enough, so I added dried chili flakes to compensate.

note: Note: The original recipe calls for an additional tablespoon of sugar, so feel free to taste and adjust seasoning as you wish. Also, author Corinne Trang notes that you can make the sauce more mild or bold depending on how you treat the garlic and chilies: If you mince the garlic and chilies, the flavors will be stronger; if you slice, the flavors will be more mild.

Directions at alexandracooks.com

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