crispy sesame tofu

I'm not proud of the amount of time I have spent on Martha Stewart's website in my life. I always feel a little weird that I follow tips, tricks, and recipes from the quintessential preppy 70-year-old homemaker. But I can't quite bring myself to be ashamed, either. Her websites are a great resource for cooking (mostly baking, actually--she has such nice ideas for making pretty cakes and cookies! And I've had a lot of success veganizing things I've found there) as well as occasional home decorating advice.

So it is with only mild embarrassment that I present a quick and easy tofu recipe from Martha Stewart's website:

Crispy Sesame Tofu, here served with salad and fried brown rice. The recipe is simple: press tofu, coat it in sesame seeds, saute until golden, add soy sauce. I use gluten-free tamari in place of soy sauce in recipes, which made this entrée gluten free. (I also cut the tofu into smaller sections.) It was really quick, easy, and flavorful; I imagine this recipe will now become a weeknight staple at our place. The recipe includes serving it with broccoli, but as you can see I ignored that recommendation because I didn't have any at the time.

One note: the recipe calls for reduced-sodium soy sauce. If you don't have reduced-sodium soy sauce, I'd cut back on the amount you use (try 2 Tbsp instead of 3). I did use reduced-sodium tamari, and even then it was about as salty as I could want it.