Tofu recipe inspired by a recipe in The New Mayo Clinic Cookbook.
Nuoc Cham adapted from The Asian Grill.
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.
for the tofu:
- 1 lb. (about) extra-firm tofu
- 1 egg
- 1/4 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, for garnish
- Sriracha, optional
for the nuoc cham:
- 1/4 cup sugar
- 1/3 cup fish sauce
- 1/3 cup fresh lime juice
- 2 to 3 garlic cloves, sliced or minced
- 2 red Thai chilies, halved lengthwise, seeded or not, and thinly sliced
- 1/4 teaspoon crushed red pepper flakes, optional (use if you cannot find Thai or other hot chilies)
- Drain the tofu for as much time as possible — 20 minutes to an hour. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
- Meanwhile make the nuoc cham: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic and chilies and crushed red pepper flakes if you are using. Let stand for 30 minutes. Taste and adjust flavors if necessary. (Sauce can be stored in the refrigerator for up to a week.)
- In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg with a fork and with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.
- Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense — refer to the photos if this is unclear. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.
- Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about 2 to 3 teaspoons of oil. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3 to 4 minutes a side, then transfer to a serving platter. I cut each slice in half and then arranged them on a platter, but feel free to present as you wish. Garnish with scallions. Serve with nuoc cham and Sriracha if you wish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Keywords: tofu, nuoc cham, sesame, panko