Golden Crispy Tofu with Sesame Crust

In a small dish, combine the ground flaxseed meal with the cold water. Stir well and refrigerate for at least 15 minutes to thicken into a sticky binder.

Drain the block of tofu and press it firmly to remove excess moisture (about 30 minutes). Once pressed, slice the block into 8 equal pieces about ½-inch (1.3 cm) thick.

Set up a breading station with three shallow bowls. Bowl 1: all-purpose flour mixed with ¼ tsp of the salt and ⅛ tsp of the black pepper. Bowl 2: the chilled flax egg mixture. Bowl 3: panko breadcrumbs combined with the white and black sesame seeds and the remaining salt and pepper.

Set up a breading station with three shallow bowls. Bowl 1: all-purpose flour mixed with ¼ tsp of the salt and ⅛ tsp of the black pepper. Bowl 2: the chilled flax egg mixture. Bowl 3: panko breadcrumbs combined with the white and black sesame seeds and the remaining salt and pepper.

Heat the cooking oil in a large skillet over medium-high heat. Carefully place the coated tofu slices in the pan (do not overcrowd). Fry for 4–5 minutes on each side until deep golden-brown and crisp.

Remove the crispy tofu slices from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately as a main course or an appetizer with your favorite dipping sauce.