- 1 carton firm tofu, drained
- 2 tablespoons peanut or sesame oil, for frying
- 2 scallions including the greens, thinly sliced on the diagonal
- 1 tablespoon toasted white or black sesame seeds
- 1/4 cup regular soy sauce
- 1 tablespoon tamari
- 1/4 cup sesame paste, peanut butter, or cashew butter
- 2 tablespoons rice wine vinegar
- 2 tablespoons white or light brown sugar
- 1/2 teaspoon red pepper flakes or chili oil
- 2 scallions, finely chopped
- 1/3 cup water or stock
- Pinch salt
- Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
- Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
- Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
- When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
- Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.