Sesame Crusted Tofu With Spinach And Carrots

• 1/2 cup all-purpose flour
• 1/2 teaspoon five-spice powder
• 2 egg whites
• 1/2 cup water or light vegetable broth
• 5 tablespoons teriyaki sauce
• 1/2 cup hulled sesame seeds
• 1 pound tofu, cut into 8 1/2-by-2-by-3-inch pieces
• 1 cup sliced carrots
• 2 teaspoons minced fresh ginger
• 1 teaspoon toasted sesame oil
• 1 large bunch spinach, cleaned and stemmed
• 18 teaspoon red pepper flakes
• Vegetable oil spray

1. Combine the flour and five- spice powder on a plate.
2. Combine the egg whites, 2 tablespoons of the water or broth and 2 tablespoons of the teriyaki sauce in a shallow bowl.
3. Spread the sesame seeds out on a plate.
4. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds.
5. Place seed side up on a plate and set aside.
6. In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water or broth and remaining teriyaki sauce.
7. Cook over medium heat until the carrots are cooked but still crunchy, about 4 to 5 minutes.
8. Add the spinach and red pepper flakes and steam until tender.
9. Keep warm.
10. Place a large, heavy-bottomed nonstick skillet over medium heat until hot.
11. Lightly coat with the vegetable oil spray.
12. Add the tofu, seed side down and saute until golden brown, about 3 to 4 minutes.
13. Turn and cook on the other side until brown.
14. Divide the carrot mixture with its liquid among 4 plates.
15. Top each with 2 pieces of tofu and serve immediately.

allpurpose, fivespice powder, egg whites, water, teriyaki sauce, sesame seeds, carrots, fresh ginger, sesame oil, spinach, red pepper, vegetable oil spray

Taken from cooking.nytimes.com/recipes/9131 (may not work)