Nutty and sweet, great dinner.
Serves 2
7 ounces (175 g) extra-firm organic tofu
2 Tbs. (30 ml) tamari (is gluten free)
1 tsp. (5 mg) each: sesame oil and rice vinegar
1 tsp. (5 g) each: organic light brown sugar and toasted sesame
1 grated organic clove of garlic
1/2 tsp. (2,5 g) each: grated ginger and white and black sesame seeds
1 organic egg (omit for vegan)
olive oil spray
4 tsp. (20 ml) (dairy-free) organic mayonnaise
1 tsp. (5 ml) Sriracha sauce
cooked rice
1 cup (200 g) frozen edamame, steamed
1 organic chopped scallion
tamari for drizzling
1. Cut the tofu into 4 slices (1/2-inch; 1,25 cm) slices.
2. Place the slices on paper towels. Place another towel on top and lightly press to remove most of the water.
3. Transfer to a dish to lie in a single layer.
4. Whisk together the tamari, sesame oil, vinegar, brown sugar, garlic, and ginger.
5. Drizzle half of the marinade over the tofu.
6. Gently flip and drizzle the rest on the other side.
7. Marinate in the refrigerator for 20-60 minutes.
(a) Twenty minutes is enough, but the longer it marinates, the more flavorful it will be.
8. Preheat the oven to 350F (175C).
9. Pace the sesame seeds on a small plate.
10. In a bowl, beat the egg.
11. Remove each slice of tofu from the marinade, dip in the egg.
12. Use a folk, dip in the sesame seeds, coating each side.
13. Transfer to a plate.
14. Spray one side with olive oil, then gently flip and spray the other side.
15. Place the tofu on a parchment-lined baking sheet and bake 30 minutes, flipping halfway through.
16. In a bowl, mix the sriracha mayonnaise and sriracha sauce.
17. Serve the tofu with rice, snap peas, edamame, scallions, sriracha mayonnaise, and drizzle with tamari.
-modified "Love & Lemons"
