Sesame Tofu with Coconut-Lime Dressing
Credit to NYT Cooking
FOR THE RICE:
½ cup basmati rice
½ cup unsweetened coconut milk
½ cup water
½ Tbsp rice vinegar
1 tsp agave
½ tsp salt
FOR THE DRESSING:
¼ cup unsweetened coconut milk
1 lime, zested and juiced (1 teaspoon zest and 2 tablespoons juice)
2 Tbsp sambal oelek or harissa
1 Tbsp dark brown sugar or agave
¼ cup pure sesame oil (or toasted sesame oil, for stronger flavor)
Fine sea salt
FOR THE TOFU:
1 (12-ounce) package extra-firm tofu, cut into 8 equal rectangles
½ cup panko bread crumbs (or 1/4 cup cornstarch, for a gluten-free option)
½ cup white sesame seeds (or a mix of black and white)
½ tsp black pepper
Fine sea salt
2 large egg whites
¼ cup neutral oil, such as safflower, for pan-frying
FOR THE SPINACH:
2 Tbsp neutral oil, such as safflower
1 shallot, peeled and minced
2 garlic cloves, peeled and thinly sliced
20 ounces spinach
1 tablespoon low-sodium soy sauce
½ teaspoon ground black pepper
Fine sea salt
2 tablespoons minced chives or scallions, for garnish
Combine all ingredients in a small pot with a lid and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes, stirring once or twice to keep the bottom from burning. Remove from heat and set aside until ready to serve.
Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You’ll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don’t overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
Place rice in a serving bowl. Add spinach, then fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
