Sesame-Crusted Tofu

Sesame-Crusted Tofu (SERVES 4)

Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.


1 16-oz package firm tofu, drained

6 Tbs. hulled sesame seeds

2 tsp. toasted sesame oil


2 tsp. toasted sesame oil

1 large shallot, finely chopped (¼ cup)

1 Tbs. minced fresh lemongrass

1 Tbs. minced fresh ginger

2 cloves garlic, minced (2 tsp.)

¼ tsp. freshly ground black pepper

¾ cup fresh orange juice

½ cup low-sodium vegetable broth

1 ½ Tbs. reduced-sodium tamari

1 orange, supremed, for garnish (optional)

To make Cutlets: Press tofu between 2 cutting boards; tip boards over sink edge 30 minutes. Halve tofu crosswise into 2 slabs, then slice slabs into 2 Cutlets.

To make Reduction: Heat 2 tsp. sesame oil in skillet over medium[1]high heat. Add shallot, lemongrass, ginger, garlic, and pepper; sauté 3 minutes. Whisk in juice, broth, and tamari. Reduce heat to medium[1]low, and simmer 5 minutes, or until slightly thickened.

Spread sesame seeds on plate. Dredge Cutlets in sesame seeds.

Heat 2 tsp. sesame oil in skillet over medium heat; add Cutlets. Cook 10 minutes, or until golden brown, turning once. Serve each Cutlet with 3 orange slices (if using) and 3 Tbs. Reduction.

Sesame-Crusted Tofu


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