I'm not sure when I began to like tofu. It wasn't an immediate love affair. I didn't gaze upon that big white hunk of soy and say I think this looks delicious, I have to have some! For years I couldn't stand the taste. My first encounter was at the tender age of 15. I worked for a local ice cream parlor and I made $1.80 an hour…I wonder if it's too late to take them to court for violating child labor laws???
It was seriously my best job ever. I think it took two weeks for the boss to realize I was a great employee and he left me - alone - with tubs of hot chocolate, mounds of cherries, and pounds and pounds of ice cream, sprinkles, and a radio that I think only played Katrina and the Waves - I'm Walking on Sunshine (yea, yea)…ok, I've digressed yet again.
Any who…I ate tofu ice cream at 15 and didn't like it. I became a pescatarian four years ago and I knew I had to do something to add more protein to my diet, so I turned to tofu as a source of protein and calcium. It's been a love hate relationship. I've tried soft, firm, extra firm. Some days it turns out delicious (LR has a knack for making great tofu) and some days not so delicious. Now I think I've found the secret. This crispy tofu recipe. It crispy, crunchy, nutty and smooth - and that's all in one bite!
If you struggle with tofu, this is a great recipe to try. I guarantee it will help you on your journey to healthier eating.
Leave me a comment and let me know how this recipe worked for you. Or, feel free to leave a comment reminiscing on the first time you heard I'm Walking on Sunshine.
3/4 Cup Plain Bread Crumbs
1/3 Cup Toasted Sesame Seeds
1/3 White Sesame Seeds
2 Teaspoons Chinese Five Spice
1 Teaspoon Turmeric
1 Teaspoon Salt
1 12 oz. Package of Extra Firm Tofu (Drained)
1 Tablespoon Coconut Oil (you may need slightly more)
In a bowl mix first six ingredients. Cut dry tofu into 1-inch cubes. Mix the tofu in dry ingredients.
Heat the coconut oil over medium-low heat. Place your coated tofu in the oil. Cook in small batches (just covering the bottom of the pan) for 3 – 4 minutes per side over medium-low heat.
Chinese Five Spice can be purchased at most local grocers. It is a combination of anise, cinnamon, star anise, cloves, and ginger.
To dry tofu, place tofu on paper towels and then place the towel with the tofu on a cutting board surface (I use one that has a little trough to hold liquid), or on a wire cooling rack (make sure you have something under to catch the liquid). Place 5-6 additional paper towels on top of the tofu and put heavy items (I use Pampered Chef stoneware) on top for about 15 minutes until drained.