GOLDEN TOFU FILLETS
Learn a surefire technique for frying slices of firm tofu.
1-1/2 packages Morinaga Silken Tofu – Extra Firm
2 Tbsp sherry vinegar
2 Tbsp Worcestershire sauce or vegetarian/vegan Worchestershire sauce
hot pepper sauce, to taste
1/2 cup all-purpose flour
One day before: Slice tofu into 6 “fillets,” each about 1/4-inch thick. Wrap fillets individually in plastic wrap. Place on baking sheet and freeze overnight.
Before cooking: Thaw in the microwave on high for 3-4 minutes or at room temperature for 1 hour. Drain and pat dry.
Combine sherry vinegar, Worcestershire sauce, and hot pepper sauce. Place tofu fillets in marinade and marinate for 15 minutes each side.
Place flour in a shallow baking dish. Lightly beat eggs in another shallow baking dish. Dredge tofu in the flour, then slide into eggs until thinly but completely coated on both sides.
Heat vegetable oil in skillet over medium high heat. Fry tofu for 2 minutes until golden brown. Flip and cook for another 2 minutes.
PRODUCTS USED FOR THE RECIPE