My family loves tofu any which way but add a little bit of crunch and we just go bananas! I like to serve these with my Orange/Pineapple Stir-Fry and a side of steamed rice or noodles. Sandwich between slices of wholegrain bread or wrap into a flatbread with some crisp carrots, bell peppers, avocado, sprouts and Sriracha vegannaise for a nutritious box lunch.
1 block extra firm tofu
1 cup sesame seeds, white, black or a mixture of both
1/2 cup rice flour or arrowroot or cornstarch
4-6 Tbsp. water or as needed
A few dashes, Sriracha or chili paste or crushed red chili (optional)
Place the tofu between layers of thick kitchen towel and weigh down with a heavy pan. Set aside for at least 30 minutes to ensure any excess liquid is drained away. Cut into cubes.
Preheat the oven to 425F. Film a baking tray with oil and set aside.
In a bowl, whisk the starch with salt, pepper, Sriracha and enough water to make a dipping batter. It shouldn't be too thick or too runny. Place the sesame seeds in a separate plate.
Dip each cube of tofu in the batter and dredge with sesame seeds. Arrange them on the prepared baking sheet, leaving enough room for breathing. Do not overcrowd.
Bake for about 20 minutes until sesame seeds start to turn golden. Be careful not to burn.
Allow the tofu to rest a bit before slipping them out of the pan otherwise, they will stick.