Ingredients

Preparation 20 minutes, not counting freezing and thawing time for tofu

1 pound extra-firm tofu, cut into 3/4-inch slices
1/3 cup water
1/4 cup tamari (or soy sauce)
3 tablespoons toasted sesame oil
1 tablespoon hot sesame oil
1 tablespoon Dijon mustard
3 tablespoons white flour
3 tablespoons sesame seeds
3 tablespoons bread crumbs
3 tablespoons nutritional yeast flakes
Oil for frying (try sesame or peanut)

Directions

Press each slice of tofu between paper towels to ensure as much water as possible has been drained. Lay the slices in a glass baking dish.

In a small bowl, mix water, tamari, both sesame oils and mustard. Pour over the tofu, cover and allow to marinate for one hour at room temperature, or longer in the refrigerator.

In a wide, shallow bowl, combine the flour, sesame seeds, bread crumbs and yeast flakes. Dredge the slices of tofu through the dry mixture until thoroughly coated.

Heat 1 inch of oil. To know when the oil is ready, touch the end of a wooden chopstick or spoon to the surface of the oil. If the oil bubbles, it is hot enough.

Fry each slice of tofu until golden brown on both sides. Don't fry more than one or two slices at a time as this will lower the temperature of the oil. Tofu can be drained on paper towels after frying to absorb excess oil. Makes 4 servings.