30 minutes
Savor the flavors of the East with this delectable Sesame Tofu dish, complemented by a zesty Coconut-Lime Dressing and tender sautéed Spinach.
Lime, zest and juice
each
Sambal Oelek
tablespoons
Dark Brown Sugar
tablespoons
cups
pinches
Extra-Firm Tofu, patted dry and cut into rectangles
0 oz
Egg Whites, beaten
0 large
Panko bread crumbs
cups
cups
Black Pepper, ground
teaspoons
cups
Shallots, minced
each
Garlic Clove, thinly sliced
each
0 oz
tablespoons
Chives, minced
tablespoons
1. Prepare Coconut-Lime Dressing
In a medium bowl, combine the unsweetened coconut milk with the zest and juice of one lime, sambal oelek, dark brown sugar, pure sesame oil, and a pinch of fine sea salt. Whisk everything until the sugar has completely dissolved. Reserve three-quarters of a cup of this dressing to drizzle over the dish later.
2. Coat and Fry Sesame Tofu
Pat the extra-firm tofu dry and cut into eight equal rectangles. Dip each piece into the beaten egg whites and then coat with the mix of panko bread crumbs and white sesame seeds seasoned with black pepper and a little salt. Heat grapeseed oil in a skillet over medium-low heat and fry tofu for two minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
3. Sauté Spinach
In the same skillet, sauté minced shallot in additional grapeseed oil. Add thinly sliced garlic cloves and cook until fragrant. Gradually add spinach, allowing it to wilt. Season with low-sodium soy sauce and ground black pepper, and cook until tender and seasoned.
4. Assemble and Serve
Lay a bed of sautéed spinach on each plate, top with two pieces of crispy Sesame Tofu, and drizzle with the reserved Coconut-Lime Dressing. Scatter minced chives over the top and serve immediately with extra dressing on the side.
Right before serving, a light drizzle of toasted sesame oil or a squeeze of fresh lime can brighten up the dish, enhancing the existing flavors.
Taste your dressing before serving. You’re looking for a balance of sweet, tangy, and salty. Adjust with more lime for tang, honey or agave for sweetness, and fish sauce or soy sauce for savoriness.
Before marinating or seasoning, ensure your tofu is well-pressed to remove excess moisture. This allows it to absorb flavors more effectively and ensures a crispier finish when cooking.
Consider additional garnishes like thinly sliced scallions, cilantro leaves, or fresno chili for heat and color. Toasted peanuts or a sprinkle of furikake can also add texture and a hit of umami.
Use a well-heated non-stick or cast-iron skillet for cooking the tofu. This will help achieve a beautiful golden-brown crust without sticking. Consider adding a few drops of sesame oil for additional flavor.
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