Tofu is unfortunetly not without it’s faults as a potential health food. It is however a very good source of protein and relatively fast to prepare. I keep it on hand for the occasional quick dinner. Like anything else that isn’t completely healthy, use this food in moderation.

Serves 4

1 package (440g) firm or extra firm tofu
2 tbsp soy sauce or tamari
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp thai sweet chili sauce
1 tbsp arrowroot powder
1 tbsp water
1/3 cup sesame seeds (untoasted)
or 1/3 cup panko or other dry breadcrumbs
2 tbsp vegetable oil for frying

1. Slice tofu into 15 rectangular pieces. Put the pieces on the bottom of a glass baking dish.
2. Mix soy sauce or tamari with sesame oil, rice vinegar and sweet chili sauce; pour this over the tofu turning the pieces over to coat. Marinade for about an hour (or longer) turning the tofu over a couple of times.
3. Mix the arrowroot powder and water together in a small bowl. Put the sesame seeds or panko bread crumbs in another bowl.
4. Remove the tofu from the marinade, (most likely, it will be all absorbed to the tofu) and dip each piece first into the arrowroot mixture and then the seeds or crumbs, pressing quite firmly to get them to stick.
5. Heat a saute pan to medium and add the vegetable oil.
6. Add the tofu nuggets to the hot pan and saute for a minute or 2 on each side until they are golden brown. Don’t try to fitr too many in the pan at one time or you’ll have trouble flipping them around.
7. Remove from the pan and set onto paper towel to soak up any extra oil, then serve right away with your favorite dipping sauces.

This recipe was taken from ‘Whitewater Cooks at home’ by Shelley Adams.