Golden Crispy Tofu with Sesame Crust

In a small dish, combine the 1 tbsp of ground flaxseed meal with 4 tbsp of cold water. Stir the mixture well and place it in the refrigerator for at least 15 minutes. It should thicken into a sticky, egg-like binder.

Drain the block of tofu and press it firmly to remove excess moisture. A press is ideal, but you can also use paper towels topped with a heavy plate and cans for 30 minutes (or up to 1 hour for the best texture). Once pressed, slice the tofu block into 8 equal pieces about ½-inch (1.3 cm) thick.

Set up a three-stage breading station. In the first shallow bowl, mix the ⅓ cup of all-purpose flour with ¼ tsp of the salt and ⅛ tsp of the black pepper. In the second bowl, pour the chilled flax egg mixture. In the third bowl, combine the ¼ cup of panko breadcrumbs, the white and black sesame seeds, and the remaining salt and pepper.

Take one slice of tofu at a time and first dredge it completely in the seasoned flour mixture. Next, dip it fully in the flax egg mixture, allowing the excess to drip off. Finally, press the slice firmly into the panko and sesame seed mix, ensuring the entire surface is covered. Repeat the process for all slices.

Heat the ½ cup of neutral cooking oil in a large skillet over medium-high heat. When the oil is hot, carefully place the coated tofu slices in the pan, making sure not to overcrowd. Fry the tofu for 4–5 minutes on each side until they are a deep golden-brown and satisfyingly crisp.

Remove the crispy tofu slices from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately as a main course or an appetizer with your favorite dipping sauce.