Crispy Sesame Tofu with Nuoc Cham Sauce

To make crispy sesame tofu, start by pressing the tofu to remove excess moisture. After draining, slice the tofu and coat each piece in a beaten egg, followed by a mixture of panko breadcrumbs and sesame seeds. Fry the coated tofu slices in canola oil until golden and crispy. For the nuoc cham sauce, whisk together fish sauce, granulated sugar, lime juice, minced garlic, and sliced Thai chili peppers, then let it sit for 30 minutes to develop flavor.

No, this crispy sesame tofu recipe is not vegan due to the inclusion of an egg in the coating process. However, you can easily make it vegan by substituting the egg with a mixture of cornstarch and water or a plant-based egg replacer, which will help the breadcrumbs adhere to the tofu.

If you're looking for a substitute for fish sauce in the nuoc cham sauce, you can use soy sauce or tamari for a gluten-free option. For a more authentic flavor, consider using a vegan fish sauce or a mixture of soy sauce with a bit of lime juice and a pinch of sugar to mimic the sweet and salty profile.

Store any leftover crispy sesame tofu in an airtight container in the refrigerator for up to 3 days. To maintain its crispiness, reheat it in an oven or air fryer rather than a microwave. The nuoc cham sauce can be stored in the refrigerator for up to a week, making it a great condiment for other dishes as well.

Crispy sesame tofu pairs wonderfully with steamed jasmine rice or quinoa for a complete meal. You can also serve it alongside fresh vegetables or a simple salad to balance the flavors. Additionally, it complements Asian-inspired dishes like stir-fried vegetables or noodle bowls.