SESAME GINGER TOFU
½ tbsp (7.5 ml) minced ginger
1 clove garlic, minced
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) honey
¼ cup (60 ml) tahini paste
1 tsp (5 ml) sesame oil
2 tbsp (30 ml) water
1 x 450 g package firm tofu
½ cup (125 ml) breadcrumbs
2 tbsp (30 ml) sesame seeds
2 tbsp (30 ml) flour
salt and pepper, to taste
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml), frozen, shelled edamame, thawed
2 cups (500 ml) sushi rice, cooked
½ cup (125 ml) chopped cilantro leaves, plus extra for garnish
1 lime, cut into wedges, for garnish
- In a medium-sized bowl, combine ginger, garlic, soy, honey, tahini, sesame oil and water. Add extra water as needed to thin sauce. Set aside.
- Cut tofu block in half lengthwise, then diagonally to form 4 triangles. Do not dry off tofu. Season with salt and pepper.
- On a flat plate, add breadcrumbs, sesame seeds and flour. Lightly mix with a fork. Press tofu gently into flour mixture, coating all sides.
- In a cast iron skillet, heat oil over medium heat. Cook tofu on all sides until crispy and golden brown, about 12 to 15 minutes total.
- In a separate bowl, mix edamame, rice and cilantro. Season to taste with salt and pepper.
- Serve tofu on top of rice. Garnish with sesame sauce, cilantro and lime wedges.