Tof-Ish / Fu-Llet / Fillet 'o Fu
"A variant on a recipe on The Food Network site -- the important part is the marinate and the type of tofu used, which I altered a bit. This can be used for a fish sandwich, fish 'n chips, or baked fillets....it's got a wonderful chewy textury and a nice, savory bite. Doubly wonderful with malt vinegar. I made several of these on St. Patty's day."
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
3-4 Fillets
- Serves:
- 3-4
ingredients
- 14 ounces light firm tofu, pressed
- 3 tablespoons Worcestershire sauce
- 2 tablespoons sherry wine
- 1 tablespoon malt vinegar
- 1⁄2 - 1 teaspoon soy sauce (optional)
- 1 dash pepper
- 1 dash thyme, and other spices to taste (optional)
- 1⁄4 cup whole wheat flour or 1/4 cup cornmeal
- 1⁄8 1/8 teaspoon onions (optional) or 1/8 teaspoon spices, according to cuisine (optional)
- 2 egg whites
directions
- Freeze the tofu, then microwave it, press it, and microwave it again. This gives it the correct texture.
- Cut the tofu into three large slabs.
- Mix the worsteshire, sherry, vinegar, soy, and spices.
- Marinate the tofu 30 minutes per side. Make sure it is well soaked -- you may want to double the marinate if using all three slices of tofu at once.
- Dredge thoroughly in the flour, dip in the egg whites.
- Bake at 475 for 20-30 minutes or pan-fry until crispy.
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Reviews
-
These tasted very good, especially with tartar sauce. On the down side, they weren't exactly a feast for the eyes, if you know what I mean. Once covered in tartar sauce, the appearance became a non-issue, though. I cut the tofu in 3 slices, froze and thawed the tofu, but didn't microwave it (I don't have a microwave), and coated the slices in cornmeal. The breading is going to be pretty gloopy when you put the tofu on your baking sheet...don't worry; it will firm up nicely in the oven. Thanks for an unusual and tasty recipe!
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
