When I first tried this recipe I was absolutely amazed. I was looking into vegetarianism at the time and stumbled across a very detailed book at the library called “World Vegetarian Cookbook” by Sarah Brown. It had great pictures of the food so I decided to try and make these delicious recipes myself. One dish that really stood out was the ‘Sesame tofu’, and get this, ‘with dipping sauce!’ All I can say is that you have to try this recipe for yourself and I can almost guarantee that you will be left with the same thought as I was…”Just how fast can I share this recipe with the world???”
Ingredients
To make the marinade
·        5 tbsp Japanese soy sauce
·        1-2 tbsp sugar
·        2 tbsp rice wine
·        1 tbsp grated ginger root
·        2 cloves garlic
To make the tofu
·        9 oz extra firm tofu
·        2 oz plain flour
·        1½ oz sesame seeds
·        2 tbsp sunflower oil
·        3 spring onions, finely chopped, to garnish
To make the dipping sauce
·        2 tbsp soy sauce
·        2 tbsp rice or cider vinegar
·        ½ tsp sugar
·        2 tbsp chopped fresh coriander
1.     In a small mixing bowl, combine soy sauce, sugar, rice wine, ginger root and garlic. Set aside.
2.     Place tofu onto a plate lined with paper towel, place paper towel on top of the tofu as well and using the palms of your hands gently press down to remove excess water from the tofu. Slice the tofu into thick slices or medium sized cubes. Place tofu into a large bowl or onto a platter; drizzle on marinade making sure to coat all slices/cubes. Set aside for at least 30 minutes; turning occasionally.
3.     Pour flour and sesame seeds into a small bowl and whisk together until well combined. Once tofu has sat for at least 30 minutes, sprinkle on flour mixture until each tofu slice/cube is coated.
4.     Pour sunflower oil into a large skillet or a wok over medium heat. Once oil has heated place in some of the marinated tofu and fry until brown and crisp. Transfer onto a platter with a lid and keep warm while cooking other batches.
5.     In a small serving bowl pour in soy sauce, rice vinegar, sugar and coriander. Mix until well combined.
6.     Place cooked tofu into separate bowls or leave on one large platter; serve garnished with spring onions and dipping sauce.
Serves 4