If you’re new to cooking with tofu, this is a great starter recipe. The sesame seed–panko coating offers additional flavor and texture. Pair this with salad or veggies, such as roasted roots or broccoli, for an elegant meal.
- 1 pound firm tofu, drained
- 1/4 cup unsweetened almond milk
- 2 large egg whites, lightly beaten
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons whole-wheat panko
- 3 tablespoons black sesame seeds
- 1/2 teaspoon sesame oil or canola oil
1. Cut the tofu crosswise into twelve equal slices, then place the slices in a large, nonstick skillet overmedium heat. Cook for 5 minutes on each side so that the tofu browns slightly and loses some of itsliquid. Transfer to a plate and let it cool.
2. Whisk together the almond milk, egg whites, 1/4 teaspoon of the salt, and the pepper in a medium bowluntil well blended.
3. On a large plate, combine the panko, black sesame seeds and remaining 1/4 teaspoon of salt. Mix untilwell blended.
4. Dip a tofu slice into the milk mixture, then dredge it in the sesame seed mixture. Repeat the dipping anddredging with the remaining tofu slices.
5. Wipe out the skillet, then heat the sesame oil over medium heat. Arrange the tofu slices in the pan andcook, turning once, until lightly browned, about 3 minutes on each side. Transfer to a plate and keepwarm until ready to serve.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.