How to Make Sesame Crusted Tofu

Sesame tofu is a great year-round appetizer or entrée. Serve on salad greens for a first course or lunch; or add grains and steamed or braised greens for a heartier meal.

1 pound extra-firm organic tofu (1 package)

Pinch of sea salt

1/4 cup white sesame seeds

1/4 cup black sesame seeds

1 tablespoon untoasted sesame or other mild oil

2 teaspoons toasted sesame oil

4 cups organic mesclun greens, or other baby lettuce

Thinly sliced scallion greens (optional)

Wrap tofu slices in a double layer of paper towel to absorb excess water.

Place wrapped tofu on a large plate, cover with a second plate, and let sit 15 minutes to drain out any excess water. It's important that the tofu is dry so the oil won't splatter when it's being cooked.

Unwrap the tofu, and sprinkle each slice with sea salt. Mix black and white sesame seeds together on a plate or in a flat bowl, and coat tofu thoroughly on both sides with the seeds. Any leftover seeds can be saved for another time or used for garnish.

Heat the oil in a heavy bottomed skillet over medium high heat. Sear the tofu blocks until crisp and golden brown, 3-4 minutes on each side.

Remove the tofu from the skillet onto paper towels, to absorb excess oil. Allow tofu to cool slightly, until it can be comfortably handled.

When the tofu is cool enough to handle, place on cutting board and cut diagonally in triangles.

Your Sesame Tofu triangles are ready to plate on salad greens or grains and vegetables.