Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. (See photo)

　　

Ingredients

serves 4

　　1 cake firm tofu (about 16 ounces)

　　1/4 cup sesame seeds

　　2 tablespoons dark sesame oil

　　2 tablespoons soy sauce

　　A few drops Tabasco or other hot pepper sauce (optional)

　　2 teaspoons vegetable oil or olive oil

　　3 garlic cloves, chopped

　　10 ounces fresh baby spinach, rinsed

　　Salt and pepper

　　

Step 1

Slice the block of tofu lengthwise into 4 rectangular slabs. Then slice the slabs in half to make 8 roughly square pieces. Spread the sesame seeds on a plate. Press all of the surfaces of each tofu square into the sesame seeds to coat evenly.

　　

Step 2

Heat the sesame oil in a large skillet on medium heat. Arrange the tofu squares in a single layer in the skillet and cook for about 5 minutes. With a spatula, carefully turn them over and cook for about 5 minutes on the other side. Add the soy sauce and Tabasco, turn the tofu squares over, and cook for another minute, until most of the liquid is absorbed. Transfer the tofu squares to a plate. (Leave stray sesame seeds in the pan.)

　　

Step 3

Add the oil and the garlic to the skillet and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for a minute or two, stirring constantly, until wilted but still bright green. Season with salt and pepper.

　　

Step 4

Place the spinach on a platter and top with the tofu.

　　

Serving & menu ideas

Step 5

Serve with rice, soba noodles, orzo, or Roasted Sweet Potatoes (page 197). Indulge in Butterscotch Icebox Cookies (page 279) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.