Sesame-crusted tofu

Sriracha sauce adds kick to these crunchy tofu cutlets.

Sriracha is a hot sauce made of chili peppers, vinegar, garlic and sugar.

To make this plant based, use egg and milk substitutes.

Ingredients (Serves 4)

1 pound firm tofu, drained
1/4 cup fat-free milk
2 egg whites, lightly beaten
1/4 teaspoon freshly ground black pepper
3 tablespoons plain dried breadcrumbs
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
1/2 teaspoon sesame oil or canola oil
12 green (spring) onions, ends trimmed, cut in half crosswise, then halved again lengthwise
1/2 tablespoon Sriracha sauce

Directions

Cut the tofu crosswise into 12 slices. Place the tofu slices between paper towels and press to remove some of the moisture. Place slices in a large nonstick frying pan over medium heat and cook for 5 minutes on each side. The tofu will brown slightly and lose some more of its liquid. Transfer to a plate and let cool.

In a bowl, whisk together the milk, egg whites, and pepper until well blended. On a large plate, combine the breadcrumbs, and white and black sesame seeds. Mix until well blended. Dip a tofu slice into the milk mixture, and then dredge in the sesame seed mixture. Repeat dipping and dredging with the remaining tofu slices.

In a large nonstick frying pan, heat the oil over medium heat. Arrange the tofu slices in the pan and cook, turning once, until lightly browned, about 3 minutes on each side. Transfer to a plate and keep warm. Add the green onions to the pan and saute until they begin to brown, about 3 to 4 minutes.

Divide the green onions among 4 plates. Top each with 3 pieces of tofu. Drizzle with hot sauce and serve.