Crispy Sesame Crusted Tofu

• 1 block (450g) firm tofu rinsed and dried
For the sesame marinade:
• 1/3 cup soy sauce (gluten-free if preferred)
• 2 tablespoon rice vinegar
• 1 tablespoon brown sugar or maple syrup
• 2 teaspoons sesame oil (omit for oil-free)
• ½ teaspoon garlic powder
Bowl 1:
• ½ cup or any of the following: tapioca starch, cornflour, plain flour, gluten free flour
Bowl 2:
• ½ cup warm water
• 2 tablespoons ground flax or ground chia
Let this sit for around 10 minutes to thicken
Bowl 3:
• ½ cup sesame seeds (white, black, or a mix)
• ½ cup panko or crushed corn flakes for gluten free option
1. Tofu: Press the tofu if you wish, this allows the tofu to soak up more of the marinade it is not completely necessary though. Place it on some paper towel then cover with a plate and something heavy on top for around 30 minutes then pat it dry and cut into triangles.
2. Marinate: Mix together all of the marinade ingredients in bowl or cliplock bag, then add the tofu. Let the tofu marinate for a minimum of 30 minutes or as long as overnight in the fridge, flipping the tofu every now and then to ensure all sides get marinated.
3. Crust the tofu: Grab your three bowls and throw any excess marinade into bowl 2 with the flax mixture.
4. Coat the tofu in the flour, then the flax, then the sesame mixture. Place the crusted tofu on the prepared baking sheet or pan fry with a little oil.
5. Bake 20 to 25 minutes, until golden and crusty or fry until golden brown.