Sesame Seed Crusted Tofu

I LOVE TOFU. I seriously love it and can eat it every day. When I was on my diet obsession, tofu was my main protein and the food that made me full longer. It has little calories, little fat, and also high in iron. I love how you can do anything with it: eat it raw, dried, fried, sauteed, baked, marinated, pan-fried, sweet, spicy, you name it! The possibilites are endless! Some silly facts: Tofu originated in China, according to wiki, some 2000 years ago! Who invented it? Well nobody really knows- its sort of like where cheese and butter came from for other cultures. Silly uses? Apparently, in China, tofu is used as a food offering when visiting graves because the dead people did not have teeth anymore, or any bones for that matter, to chew the food you offer them. I personally have never presented tofu to my ancestors so I don’t know if this is actually or not for more real Chinese people. How do you make it? It is made by soaking, grinding, boiling, straining soy beans and then pressing it together. Wonder why tofu is so watery when it comes out of a package? The water is to maintain its moisture content! For my dish, I had to dry out most of the moisture by straining it and wrapping it in paper towels overnight.

Ingredients for tofu:

1 package of extra firm or firm tofu
1/4 cup sesame seeds (half black, half white)
1/4 cup cornstrarch
3 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp honey
2 tsp sesame oil
3 cloves chopped garlic
1 egg
a few sprigs of green onions

Ingredients for kale and quinoa:

1 cup quinoa
2 cups water
2 cups kale
3 cloves chopped garlic


1. Boil water and quinoa together until done.
2. In separate pan, toast garlic with oil.
3. Saute kale until wilted.
4. Mix kale and quinoa together.

1. Strain tofu. Use a hard object to place on top of tofu to help strain.

2. After 10 min, throw out water. Repeat 2 times.
3. Wrap the tofu in 2 paper towels. Place in fridge overnight.

4. Unwrap and slice into rectangles. I did 6.

5. Beat egg in one bowl. Mix the seeds and corn starch in another.

6. Heat regular oil in pan on high.
7. Dip tofu in egg and coat with seed mixture. It might get messy, so try your best!
8. Place in hot pan. Pan-fry until both sides golden brown.

9. In saucepan, reduce the soy sauce, honey, sesame oil, garlic, and vinegar.
10. When tofu is all done, pour the sauce over tofu.
11. Serve with kale and quinoa.


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