Last night's supper did double duty: healthy enough to meet the requirements of a new year's resolution with enough heat to banish the winter's cold and darkness. First, crispy sesame-crusted cubes of tofu with a spicy dipping sauce derived from Momofuku's Red Dragon Sauce (recipe here; I used gochujang red pepper paste and rice vinegar), followed up with kimchi fried rice, all topped with a healthy glug of sriracha (hope you've stocked up).
When we make tofu, we usually just marinate it and bake it to crispness in the oven, but this might be my new favourite preparation. Next time, I'll use bigger pieces (the cubes are kind of a pain to dredge) and add a little something extra like shichimi tōgarashi to the breading for a little kick.
1 lb. (about) extra-firm tofu
1/4 teaspoon kosher salt
3 tablespoons panko bread crumbs
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
canola oil for frying
sliced scallions for garnish)
1. Drain the tofu as much as possible. Beat the egg and a teaspoon of water in a small flat bottomed bowl or dish. Stir together the salt, panko and sesame seeds on a plate.
2. Slice the tofu, then cut into large, but bite-sized cubes. Working with one piece at a time, submerge the tofu into the egg, then dredge in the sesame-panko mix, and set aside.
3. Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about tablespoon of oil. Fry the tofu in batches until crispy and brown on all sides. Garnish with scallions and serve with dipping sauce.