Sesame Tofu With Coconut-Lime Dressing and Spinach
By Nik Sharma · cooking.nytimes.com
30 min4 servings
Crispy sesame-crusted tofu served over wilted spinach with a creamy coconut-lime dressing.
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| prepLine a large plate with paper towels | ||||||
| 60 ml unsweetened coconut milk | Whisk coconut milk, lime zest & juice, sambal oelek, brown sugar until sugar dissolves | Stream in sesame oil, whisk until emulsified & creamy | Season dressing with salt, set aside | Plate spinach, top with tofu, drizzle dressing & garnish with chives | ||
| 1 teaspoon lime zest | ||||||
| 30 ml lime juice | ||||||
| 2 tablespoons sambal oelek | ||||||
| 1 tablespoon dark brown sugar | ||||||
| 60 ml pure sesame oil | ||||||
| Fine sea salt (for dressing) | ||||||
| 1 (12-ounce / 340 g) package extra-firm tofu, cut into 8 equal rectangles | Pat tofu dry with paper towel | Dip tofu in egg whites, coat in panko mixture, transfer to clean plate | Pan-fry tofu in oil, 2 min per side until golden brown, transfer to paper towels | |||
| 50 g panko bread crumbs | Whisk panko, sesame seeds & black pepper, season generously with salt | |||||
| 40 g white sesame seeds | ||||||
| ½ teaspoon black pepper (for coating) | ||||||
| Fine sea salt (for coating) | ||||||
| 2 large egg whites | Lightly whisk egg whites | |||||
| 60 ml neutral oil, such as grapeseed (for pan-frying) | ||||||
| 30 ml neutral oil, such as grapeseed (for spinach) | Heat oil over medium, sauté shallot until translucent, 2–3 min | Add garlic, cook 45 sec until fragrant | Add spinach by handful, wilt 10 min until most liquid evaporates | Add soy sauce & black pepper, fold to coat | Taste & season spinach with salt | |
| 1 shallot, peeled and minced | ||||||
| 2 garlic cloves, peeled and thinly sliced | ||||||
| 565 g spinach | ||||||
| 1 tablespoon low-sodium soy sauce | ||||||
| ½ teaspoon ground black pepper (for spinach) | ||||||
| Fine sea salt (for spinach) | ||||||
| 2 tablespoons minced chives, for garnish | ||||||
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