Sesame Crusted Tofu

Package of light not too firm tofu
1/4 cup spelt flour
1/4 cup raw sesame seeds (white and black)
salt and pepper to taste
(red pepper flakes, optional)
2 Tbsp Canola Oil
1 cup Brown Rice medley
1/4 cup chopped basil
1/4 cup chopped scallions
4 Cups Baby Bok Choy chopped
2-4 Tbsp Soy sauce or Ponzu sauce

Drain tofu, pat dry with paper towels. Heat canola oil in saute pan on med high heat. On a plate mix flour, sesame seeds, salt and pepper and red pepper flakes if adding. Dredge tofu through flour mixture, then place into the hot oil. Do not touch until crispy and golden brown on one side, then flip. Meanwhile, steam baby bok choy in a deep sauce pan with water, then drain. Cook rice, (I like to use the brown rice medley from Trader joe's, DO NOT over cook). Once tofu is golden brown on both sides remove from oil and place on paper towel to soak up extra oil. Serve slices of tofu over a bed of the rice and bok choy, top all with the chopped basil and scallions, and drizzel with soy/ponzu sauce to taste.

Makes two-three servings depending on package of tofu.

Number of Servings: 3

Recipe submitted by SparkPeople user MIAMBER.