Here's the great debate at our house: raw fish, delicious or super weird in texture? Trey loves it. He enjoys sushi, sashimi and lightly seared ahi tuna (so it's still mostly raw in the center, in case you've never had this before). I wish I was cool and liked sushi. I always find something I can enjoy when we do eat sushi. But, I don't know, I just don't like the texture of raw fish very much. It's too bad since I mainly stick to a pescatarian diet.
Boo Emma!This recipe has nothing to do with raw fish. It's about tofu. But it's tofu that has been cleverly disguised similarly to many ahi tuna steaks I've seen at restaurants. I always love when a place does black and white sesame crusted anything, but I feel like it's usually ahi tuna. Which, as discussed, I don't love. So I just have to hope that Trey orders it.
But I cook. So I'm in control of my own eating destiny. (Dramatic, no?) Therefore, I made my own tofu version. I've also been wanting to experiment with marinating tofu. Here's what I did. Marinated Sesame Tofu, serves two.
12 oz. tofu
2 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
2 tablespoons flour
2 tablespoons cornstarch
1 egg + 1 teaspoon water
1/2 cup sesame seeds (I used black and white)
2 tablespoons panko bread crumbs
serve with rice, peanuts and chives
First we marinate the tofu. Remove the tofu from the package and drain away the liquid. Pat the tofu dry with a few paper towels. Place the tofu block in a bowl. Stir together the olive oil, rice vinegar, soy sauce, ginger and red pepper flakes. Pour over the tofu. It's best if you can let this marinate for a few hours (rotating every 20-30 minutes) but if you only have an hour that'll work too. 🙂Next make three plates to coat the tofu. One plate has the flour and corn starch. The second plate has the egg whisked together with the water. The third plate has the sesame seeds and bread crumbs. Drain the tofu from the marinade. Cut into smaller "steaks." Dip in the flour/cornstarch, then into the egg, and finally into the sesame seed mix. Be sure to coat all sides.
Pan fry in a couple teaspoons of olive oil over medium heat. Cook for 2-3 minutes on each side. I found that using tongs helped me more easily move the tofu steaks around and set them on every edge so they got cooked on each side. Serve hot along side a little steamed rice. Have soy sauce and sriracha handy too, to offer even more flavor. Enjoy this healthy dinner option! xo. Emma
Credits // Author and Photogrpahy: Emma Chapman