Sesame-Crusted Tofu

• 14 ounces, weight Block Of Extra-firm Tofu
• 2 Tablespoons Sesame Oil, Divided
• 2 teaspoons Rice Vinegar
• 4 teaspoons Soy Sauce
• 2 cloves Large Cloves Garlic, Grated On A Microplane
• 1 whole 1" Piece Of Ginger, Grated On A Microplane
• 18 teaspoons Black Pepper
• 1/4 cups Chickpea Flour/besan (or Any Flour You Like)
• 2 Tablespoons Toasted Sesame Seeds
• 2 whole Scallions, Green And White Parts, Thinly Sliced On An Angle

1. To drain the tofu, put it on a paper towel-lined plate.
2. Cover it with another paper towel, and then put a tray on top.
3. Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.
4. To make the marinade, whisk together 1 tablespoon of oil, vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl.
5. Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal sized slabs.
6. Put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.
7. Combine the flour and sesame seeds in a shallow dish.
8. Dredge both sides of each tofu piece in this mixture.
9. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
10. Add the tofu and fry until golden on both sides, about 3 minutes per side.
11. Serve garnished with scallions.

sesame oil, rice vinegar, soy sauce, garlic, ginger, black pepper, chickpea flour, sesame seeds, scallions

Taken from tastykitchen.com/recipes/special-dietary-needs/sesame-crusted-tofu/ (may not work)