"Double-Sesame Tofu with Tahini Sauce" (page 292) is a perfect example of taking tofu to the level of fine dining. You can feel quite comfortable serving this quick and easy dish to guests of all dietary persuasions, vegan and non vegan alike. Tofu slices are dredged in a mixture of sesame seeds (white and black) and cornstarch, and cooked in a hot skillet until browned. A rich sauce of tahini (sesame paste), lemon juice and soy sauce is drizzle over the browned tofu, and that is all there is to it. If you have extra sauce, thin it out with a little water and turn it into gravy to serve over a side of rice or mashed potatoes. A steamed green veggie rounds things out for a complete meal.
Keeping it "McDougall Friendly" checklist:
- Omit the oil for browning the tofu and use a nonstick skillet for this. You might find it necessary to use a very small amount of oil to prevent the tofu from sticking; if so, spray the skillet very lightly, then wipe out with a paper towel before adding the tofu.