2tablespoonsChinese black vinegar or rice wine vinegar
1tablespoonsoy sauce
1 1/2teaspoonssesame oil
1 1/2teaspoonsginger rootminced
1clovegarlicminced
2medium scallions sliced thinly on the diagonal
For the tofu:
1extra firm or firm block of tofu
2tablespoonsvegetable oil
salt and pepperto taste
For the garnish:
1tablespooncilantro chopped
1tablespoonThai basil or Italian basilchopped
1/2tablespoonscallions sliced thinly on the diagonalor shallots thinly sliced
1Serrano pepper sliced thinly on the diagonal
1teaspoonFresno chilisminced
1 /2teaspoonblack and/or white sesame seeds
Instructions
For the sauce:
In a small bowl combine all of the sauce ingredients and blend thoroughly. Set aside.
For the tofu:
Rinse and wrap the tofu in a clean dish towel, pressing out the excess liquid, and pat dry. Place the block of tofu in front of you horizontally on a cutting board, and slice into 8 equal pieces. Pat each piece dry and salt and pepper each slice on one side.
In a frying pan over medium, heat the oil. Add the tofu slices salt and pepper side down to the pan, and fry, undisturbed, for 4 minutes each side. Salt and pepper the side facing you before flipping them over. Remove to paper towels and carefully pat dry any excess oil.
Plating and garnishing:
Layer the tofu slices lengthwise down the center of a platter. Spoon the sauce down the center of the tofu, and top with herbs, scallions or shallots, chili peppers, and sesame seeds.