Fried Tofu with Sesame-Soy Dipping Sauce Review: This was soooo good but the sauce was VERY salty. Next time I would use low sodium soy sauce. I followed the recipe exactly and ended up adding brown sugar to the sauce to tone down the saltiness. However, if you are not afraid of tofu or are vegetarian, this recipe is definitely worth it.
This dish is all about the sauce: nuoc cham, the spicy, sweet, sour condiment ubiquitous at nearly every Vietnamese meal. While the crispy sesame-and-panko coated cubes of tofu are quite good on their own, If you like nuoc cham, you'll like this dish, but be warned: one bite of it might make you call up your local Vietnamese restaurant and order a few fresh spring rolls, some grilled grape leaves and a plate or two of bahn xeo, just, you know, to enjoy alongside your tofu.