The chili sauce used here is the mildly hot, tomato-based type that you can find right next to the ketchup on the supermarket shelf. Don’t confuse it with Asian chili sauces, which can be searingly hot.
- 15 ounces extra-firm tofu
- 1 large egg white
- 2 tablespoons chili sauce
- 1 tablespoon water
- ½ cup plain dried breadcrumbs
- 1 tablespoon sesame seeds
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 4 teaspoons olive oil
- Slice the block of tofu horizontally in half. Cut each half into 4 squares. Place on paper towels to drain.
- In a shallow bowl, whisk together the egg white, chili sauce, and water. In a separate bowl, stir together the breadcrumbs, sesame seeds, and salt. Place the cornstarch on a sheet of wax paper or on a small plate.
- Dip the tofu first in the cornstarch, then in the chili sauce mixture, and finally in the breadcrumb mixture, patting it on.
- In a large nonstick skillet, heat the oil over medium heat. Add the tofu and cook until golden brown, crisp, and heated through, about 3 minutes per side.
Nutrition per serving: 300 calories, 16g total fat (2g saturated), 0mg cholesterol, 3g dietary fiber, 22g carbohydrate, 20g protein, 550mg sodium.
A good source of: calcium, isoflavones, selenium, thiamin.