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Receta Breaded Tofu Cutlets

by Global Cookbook

Ingredientes

2 lb Hard or possibly extra-hard tofu, frzn (see note) 5 c. Water 1/2 c. Finely chopped fresh ginger, 3/4 c. Soy sauce 1/2 c. Whole-wheat pastry or possibly white, flour

1/2 c. Fine cornmeal Soy or possibly other vegetable oil, for frying 1/2 lb Soft tofu Additional 1/2 c. Water Additional 2 Tbsp. Soy sauce Tofu Tartar Sauce (recipe, follows) Fresh parsley

Direcciones

1. To defrost tofu, place plastic bag filled with frzn tofu into bowl of warm water. After about 15 min, drain bowl and ad more warm water.
2. Repeat process till tofu is soft.
3. Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water. Cut tofu horizontally into 1/2 inch thick slices.
4. In large shallow pot, combine water, ginger, and soy sauce. Simmer sliced tofu in the marinade for 20 min. With large spatula, remove tofu.
5. Gently squeeze out excess liquid by pressing tofu between fingertips.
6. Set aside.
7. To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender or possibly food processor; pour this batter onto large flat plate.
8. Place whole-wheat flour in a second flat plate and cornmeal on a third.
9. Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal.
10. Heat oil to sizzling in large skillet and deep or possibly shallow fry (as you prefer) each cutlet till both sides are golden. Drain on paper towels.
11. Serve with dollop of tartar sauce and sprig of fresh parsley.
12. Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hrs before thawing. The color of frzn tofu will be a light amber, and when cooked, its texture will be pleasantly chewy.
13. Makes 6 servings.

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