1-Getting started with pressing the tofu: Getting started with sesame crusted tofu is straightforward and rewarding, even if you’re new to cooking. Begin by pressing the tofu firmly for at least 20 minutes to remove excess water, which helps create that crispy coating. This step is crucial for busy parents who want meals that turn out right the first time.

2-Cut and marinate the tofu: Next, cut the tofu into even slices or cubes, about ½-inch thick, for uniform cooking. Then, prepare the marinade by mixing 3 tablespoons low sodium tamari, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 clove minced garlic in a bowl. Place the tofu pieces in a shallow dish, pour the marinade over them, and let them sit in the fridge for 30-60 minutes, flipping halfway through for even flavor.

3-Prepare the dipping sauce and breading station: While the tofu marinates, mix up the optional dipping sauce with 3 tablespoons lime juice, 2 tablespoons low sodium tamari, 1 tablespoon maple syrup or agave, 1 clove minced garlic, ½ teaspoon red chili flakes, and 1.5 tablespoons sliced green onion, then chill it. Set up a breading station with three shallow bowls: one with 4 tablespoons cornstarch mixed with ¼ teaspoon salt and ¼ teaspoon black pepper; a second with 4 tablespoons aquafaba; and a third with 3 tablespoons panko bread crumbs combined with 6 tablespoons sesame seeds.

4-Coat and fry the tofu: Remove the tofu from the marinade, shake off any excess, and coat each piece by dredging in the cornstarch mixture, dipping in aquafaba, then pressing into the panko and sesame seed mixture. Heat 2 tablespoons oil in a large pan over medium heat until hot, then fry the tofu in batches for 2-3 minutes per side until golden and crisp, making sure not to overcrowd the pan. Finally, drain on paper towels, garnish with spring onions, and serve with the dipping sauce and steamed rice if desired. The total preparation time is about 55 minutes, with 15 minutes prep, 30-60 minutes marinating, and 10 minutes cooking.