Pan-seared sesame tofu cutlets

I don't have a good record with tofu. I don't like working with it. But every few years I make the attempt. In June, I found tofu on sale, on clearance, at Target so I figured I'd give it another go.

I bought two blocks. The first ended up cubed for a curry stir fry.

This one had the usual tribulations. I started with a pound of tofu, I think.

I pressed, drained and sliced the tofu. Pressing typically involves sandwiching the tofu between two plates with a heavy pile of books on top. I use vegetarian cookbooks.

I screwed up the marinade, so this is an approximation.

- 2 tablespoons low sodium soy sauce
- about 3 tablespoons Newman's Own Sesame Ginger Salad Dressing
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 1/2 teaspoon garlic powder
- 3/4 teaspoon curry powder
- 1/2 cup water
- 1/4 cup Iron Chef orange ginger sauce

I marinated for two hours.

For the coating, I mixed 50% corn flake crumbs and 50% sesame seeds. It stuck nicely because of the high oil content in the marinade.

I preheated my Le Creuset skillet with canola over medium heat. Half of them fried perfectly, some lost their breading but not nearly as many as I usually mangle. My husband said they were good. My daughter didn't like the high volume of seeds. And I forgot to eat some before I left for work.