12 scallions, white parts only – chopped and muddled (save the green parts for your toppings)
4 cloves garlic, minced
½ cup dark brown sugar
4 tablespoons fish sauce
2 tablespoons soy sauce
½ teaspoon molasses
2 tablespoons toasted sesame oil
2 teaspoons black pepper
Sesame Crusted Tofu:
½ cup soy sauce
¼ cup rice vinegar
¼ cup mirin
2 teaspoon toasted sesame oil
20 ounces ultra firm tofu*
1 egg
½ cup panko
¼ cup white sesame seeds
¼ cup black sesame seeds
vegetable oil for cooking
Instructions
Grilled Pork and Chicken
Pound the meat out to a ¼ inch thickness and cut into vertical strips to thread on skewers. To make the marinade – add the muddled scallions, garlic, sugar, fish sauce, soy sauce, molasses, sesame oil, and black pepper to a mixing bowl. Stir to combine. Divide the marinade into two large zip-top bag and add the pork to one and the chicken to the other. Seal the bag and turn to coat. Refrigerate and allow to marinate for 2 hours to overnight.
Soak the bamboo skewers for 15 minutes. Preheat the grill to high heat. Thread the meat onto the skewers, working the skewer in and out of the meat, down the center. Once the grill is ready, oil the grates with vegetable oil. Place the meat directly over the flames and cook for approximately 7 - 10 minutes, turning frequently until the meat is cooked through with a bit of char. If you would like to use the oven instead, place the meat on a baking sheet and cook under the broiler for 4 -5 minutes per side, or until cooked through.
Sesame Crusted Tofu
Using a clean tea towel, firmly press the block of tofu to remove any excess moisture. Slice the tofu to ½ an inch in thickness, then slice to a manageable width (approximately 2-3 inches wide).
To make the marinade, mix the soy sauce, rice vinegar, mirin, and sesame oil in a large zip-top bag. Add the tofu slices, close the bag, and gently move the tofu around to coat. Allow to marinate for at least 30 minutes, periodically turning the bag to coat all sides of the tofu.
Remove the tofu from the marinade and remove the excess moisture by pressing each piece firmly between several paper towels.
To set up your dipping station, beat one egg with 1 tablespoon of water in a bowl. In a separate bowl, add the panko and sesame seeds – stir well.
Working with one slice at a time, dip the tofu in the egg mixture, being sure to coat the entire piece. Then transfer the tofu to the panko-sesame mixture, turning and pressing to coat. Transfer the sesame crusted slices to a large dish and momentarily set aside.
Over medium-high heat, add enough oil to cover the bottom of a heavy-bottomed skillet. Once hot, add the tofu slices in batches. Cook for 2-3 minutes per side, or until golden-brown. Lift the tofu out of the skillet and allow them to cool on a plate lined with a few paper towels.
Once cool enough to handle, slice each tofu piece into bite-sized pieces.
Notes
** If you can find ‘Ultra Firm Tofu’ that will work best. However, if you can only find ‘Extra Firm Tofu’, you will have to remove the excess moisture. Start by placing a colander in the sink. Place the block of tofu in the colander and then place the plastic tray the tofu came in or a small plate on top of the tofu. Then place some form of canned goods on top. Allow the tofu to drain for at least an hour.
Recipe by at https://hapanom.com/build-your-own-bowl/