Sesame Crusted Tofu Atop Kale Satsuma Sauté from Vegan Yack Attack
- Half of a Block of Extra Firm Organic Tofu, Sliced into 3 or 4 Pieces
- 2 Tbsp. Sesame Oil
- 1 Tbsp. Panko or Bread Crumbs
- 1 tsp. Sesame Seeds
- 1 1/2 tsp. Curry Powder
- 1/2 tsp. Onion Powder
- Red and Black Pepper
- 1/4 tsp. Sea Salt
- 1 Tbsp. Sesame Oil
- 1/2 Cup White Onion, Diced
- 1/2 tsp. Sesame Seeds
- 1 cup Hard Packed Kale, Destemmed and Chopped
- 2 Small Satsuma Mandarin Oranges, Peeled Deseeded and Pulled Apart
- Pinch of Red Pepper
- Salt to taste
- Unpackage tofu, drain water, wrap in towel and press for 15 minutes or until just a little damp (you don’t want it completely dry). While it’s pressing, move along with the sauté.
- In a medium or large pan warm 1 tbsp. Sesame Oil over medium heat. Once hot, place onions in the pan and sauté the onions until nearly clear. Add sesame seeds, and kale sauté until the kale is a little wilted and bright green. Lastly, add in the satsumas, red pepper and salt; cook for an additional 3 minutes, stirring every minute or so.
- Plate the sauté, and without cleaning the pan set it aside for a moment. Mix the Panko/Bread crumbs, sesame seeds, curry powder, onion powder, black & red pepper, and sea salt in a small bowl. Pour it onto a small plate, press the tofu slices firmly into the mixture (wet the outer edges slightly if the mixture isn’t sticking).
- When the pan is warmed over medium heat, again, add the additional 2 tbsp. of sesame oil and pan fry the crusted tofu and cook for 2 minutes on each side. When crispy and golden, plate atop the sauté and serve warm. Garnish with Sriracha or a touch of Liquid Aminos.