Ingredients

• ¼cup well-stirred tahini
• 1tablespoon soy sauce
• 1teaspoon finely grated ginger
• 1lemon
• 2tablespoons cornstarch
• 3tablespoons sesame seeds (any color)
• Kosher salt and black pepper
• One (14 to 16-ounce) block extra-firm tofu
• 2tablespoons plus 1 teaspoon neutral oil, such as grapeseed
• ½pound snap peas, trimmed
• Mint or cilantro leaves, for serving

Directions

1. Step 1In a small bowl or liquid measuring cup, stir together the tahini, soy sauce and ginger. Zest the lemon and reserve for Step 4. Squeeze half the lemon into the tahini mixture. Stir in cold water until saucy (about 2 tablespoons). Set aside.
2. Step 2In a shallow dish or large plate, stir together the cornstarch, sesame seeds, 2 teaspoons black pepper, and a big pinch of salt. Cut the tofu lengthwise into ½-inch-slices, then crosswise in half. (You’ll have about 8 pieces.) Pat the tofu dry, then add to the cornstarch mixture and press and turn to coat the tops and bottoms.
3. Step 3In a large, nonstick skillet, heat 1 teaspoon oil over medium-high. Add the snap peas and cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and transfer to serving plates.
4. Step 4Reduce heat to medium and add the remaining 2 tablespoons oil. Add the tofu and cook until golden-crisp on both sides, 4 to 6 minutes per side. Turn off the heat, sprinkle the tofu with the reserved lemon zest and shake the skillet so the zest adheres to the tofu. Divide the tofu among plates and top with the tahini sauce and herbs.

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