Delicious and protein packed vegan dish that can be served together or separately.
Using a tofu press, or trusted heavy objects, press your tofu for about 1 hour, or until it has reduced in thickness by about ⅓.
Divide the tofu into quarters, cut the thickness of those quarters into thirds, and then cut the squares in half, diagonally, to form thin triangles. You should have 24, ¼ inch thick triangles of tofu when finished.
In another rimmed plate or bowl, combine the panko and sesame seeds. Drizzle with a bit of sesame oil and add the seasonings, and gently toss to mix. Taste to make sure that the mixture is well seasoned and salted.
Working in batches, transfer the tofu to the chickpea flour batter, coat each triangle completely, and then transfer them to the panko mixture. Gently press the crumbs into the surface of the tofu so that the crust sticks and completely covers each triangle of tofu. Set coated tofu aside.
Air-fry or bake your tofu, for about 20 minutes, flipping once, until the coating is lightly browned but not burnt. If using a small air-fryer, you may have to work in batches as to not overcrowd the tofu.
Transfer the ribbons of cabbage to the bowl with the dressing, add cooked and well-drained lentils, and toss to coat. Taste for seasoning and add more lemon juice, salt, or pepper if the dressing feels a bit flat.
Divide the Lemon Tahini Slaw evenly among 4 plates. Top with Sesame Crusted Tofu. Drizzle with eel sauce or teriyaki sauce (optional)
I like to drizzle homemade vegan eel sauce on top (not included in nutritional info). Here is a link to the recipe. Store-bought teriyaki sauce would work just as well.