Sesame-Crusted Tofu

To drain the tofu, put it on a paper towel-lined plate. Cover it with another paper towel, and then put a tray on top. Weigh the tray down with a heavy object (such as a large can of tomatoes or beans) and let it drain for 30 minutes.

To make the marinade, whisk together 1 tablespoon of oil, vinegar, soy sauce, garlic, ginger, and black pepper in a medium bowl.

Cut the tofu in half so you have 2 blocks, then slice each block cross-wise into 6 equal sized slabs. Put the sliced tofu in the marinade and let it sit in the fridge for 30 minutes, stirring occasionally.

Combine the flour and sesame seeds in a shallow dish. Dredge both sides of each tofu piece in this mixture.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the tofu and fry until golden on both sides, about 3 minutes per side.

Serve garnished with scallions.