Crispy Sesame Tofu with Nuoc Cham Sauce

Place block of tofu in a colander. Weigh it down with a can of tomatoes or another heavy canned good. Drain for 20 minutes to 1 hour.

In a medium bowl, whisk together granulated sugar, fish sauce, and lime juice until the sugar is dissolved.

Add minced garlic and sliced Thai chili peppers. Let stand for 30 minutes. Taste and adjust flavors if necessary. Store in the refrigerator for up to a week.

In a small shallow vessel, beat the egg with 1 tsp water.

In another vessel, mix kosher salt, panko breadcrumbs, white sesame seeds, and black sesame seeds.

Cut the drained tofu into three slices. Submerge each slice in the egg, then coat in the sesame-panko mix. Place on a clean plate.

Heat a large nonstick frying pan over medium-high heat. Add canola oil. Fry tofu slices for about 3-4 minutes per side until crispy. Transfer to a serving platter.