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and had the most success with the extra firm. I tried using one firm block of silken tofu that comes in those small waxed cardboard boxes - do you know which ones I mean? - and it was so delicate that it fell apart during the slicing. So, if possible, use extra-firm for this recipe.
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**I sort of feel the sauce is essential for this dish, but if you don't feel like making the sauce, I would up the salt to 1/2 teaspoon. Nuoc cham is on the salty side, so I decreased the amount of salt in the tofu recipe by half.
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1. Drain the tofu for as much time as possible - I would say for at least an hour if possible. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
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2. In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg (I use a fork) with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.
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3. Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense - refer to the
