Fried Tofu with Sesame Dipping Sauce

Here's a quick and easy recipe for a small-plates sort of dish.  I served it with some Birds Eye Steamfresh Asian Vegetables With Roasted Cashews.  I'll be completely honest that this one is all about the sauce, but the tofu turned out really great too.  Much better than the first time I did a fried tofu dish.  Dan enjoyed it too! 

Here's the recipe for you.  Let me know what you think!

 Fried Tofu with Sesame Dipping Sauce

3 tablespoons soy sauce or tamari (I used the tamari)
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 teaspoon sesame seeds
1 teaspoon dark or toasted sesame oil
1/8 teaspoon red pepper flakes
1 package (14 oz) extra firm tofu, drained and mosture removed
5 tablespoons all-purpose flour
2 egg
1 cup pank bread crumbs
4 tablespoons vegetable oil

• For sauce:  Combine first six (6) ingredients in a small bowl.  Set aside.
• Cut tofu crosswise into 4 slices, then each slice diagonally into triangles.
• Place each flour, eggs and panko in seperate bowls
• Dip each piece of tofu in flour to lightly coat all sides, then dip into egg, then into panko.  Repeat for all tofu pieces.
• Heat 2 tablespoons of vegetable oil in large nonstick skillet over high heat.  Reduce heat to medium.
• Add half of tofu in a single layer.  Cook 1-2 minutes per side or until golder brown.  Repeat with remaining tofu, adding more oil as needed.  Serve with dipping sauce.

And we're back....

Has it really been over a month since my last post?  Wow!  As some of you may know, I've been doing a bit of traveling for my job over the last month or so.  Since the second week of February I've been to Chicago, Charleston, SC, Las Vegas and Detroit all on separate trips.  Phew... its been a little crazy.  So to say the least, I haven't been cooking a whole lot at home and have left my poor husband to fend for himself. 

On that note, now will be a good time to admit that Dan has decided to go back to a carnivorous diet and is back on the meat.  I've decided to stick with the pescetarianism so we're doing a little coexisting in our house.  I decided to continue with veggies and fish because its fun and I feel great.  Dan is still going to be enjoying the pescetarian meals that I will create.  I'm considering trying to make some combo meals that are part veggie and part meaty, too.

I will be honest and say that I haven't been 100% over the last month.  Travel has some serious challenges for restricted diets.  I did really great in Chicago except for a little tiny bit of bacon.  I had some new foods in Vegas (courtesy of Chef Mario Batali - I was actually good and ordered the Penne ala Norma (penne w/ crispy eggplant), but couldn't resist trying a colleague's meatballs).  Charleston kept me on-point (it was only one day and one meal!).  Detroit, which is my hometown, lured me in with old favorites and I didn't do so well.  On top of all this, airport and convention center options aren't that great but I got by on cheese pizza, trail mix and tuna sandwiches.

Needless to say, I've also felt pretty unhealthy the last month or so.  Not planning and not cooking has led me to relying on prepacked, easy and crap foods.  No more!  Well, I'm sure there will be a little bit more, but going to try my best to get back into cooking and eating better and meat-free!


So welcome back and thanks for hanging in there with me.