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.