Sesame cooking oil
sweet rice flour
fresh minced garlic or garlic powder
sheet pressed seaweed (nori)
fine ground red chili powder
toasted/roasted sesame oil
rice wine or seasoned vinegar
Chopped Green/Spring Onion
Toasted Sesame seed
Crumble the seaweed sheet into small flakes.
Mix all coating ingredients in a medium mixing bowl.
Rinse well in cold water. Set tofu on a clean lint free kitchen towel and place a weight (juice or soup can in a plate) on top. Let stand for 20 minutes.
Cut into roughly 3/4 inch cubes.
Thouroughly coat tofu cubes with coating mix.
Lightly coat a flat fry pan with oil and heat over medium high for one minute.
Place a single layer of coated tofu cubes in the pan and fry until golden brown on all sides.
Repeat until all tofu is cooked.
Serve hot drizzled with butter or honey as a snack, or room temperature, garnished with chopped chives or green onion and a sweetened soy dipping sauce as a Ban Chan dish.