Thursday night I made Mark Bittman’s Sesame Scallion Tofu and Sea Slaw recipes that I found through Serious Eats’s “Eat for Eight Bucks” series—a great resource for recession-friendly meals ideas. While William and I are sold on the idea of tofu, quite often tofu-centric recipes fail to impress us. This recipe, however, for what’s essentially a fried tofu patty, has made it to the ranks of tofu favorites (along with the Grit’s Golden Bowl, peanut soup and tofu-walnut stuffed mushrooms).
The tofu patties were full of flavor from a scattering of scallions, soy, seaweed and sesame. The seaweed, especially, imparted an unmistakable funk. Frying the patties gave them a nice crust, while the interior remained soft and silky. The side dish slaw—made with cabbage, carrot, mayo, soy, sugar, rice vinegar, seaweed and cilantro—was the perfect sidekick.
And as an added bonus, the patty mixture took less than 10 minutes to assemble. I made the patties in the morning, and fried them for a super quick evening meal.