On Tue, 8 Feb 2000 03:21:20 -0800, Jan wrote:
Please say more about this, does the 'breading+ACI- stick
sufficiently to the tofu? Then how do you cook--bake?
Sounds wonderful.
Jan
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Hi, Jan,
Nice to see you around. I do the breaded frozen tofu
thing quite frequently, this is how I generally do it.
I marinate the (thick, about 3/4" thick) slices first in
tamari and lots of shredded ginger. Then I dip them in
beaten egg white, then in seasoned bread crumbs. (An
alternate would be seasoned flour, with some cornmeal and
nutritional yeast). Then I bake them on a non-stick cookie
sheet at 400F for about 15 minutes, then turn them over and
bake another 15 minutes.
I serve them with pasta sauce on top. This makes a very,
very nice entree as it fits in with a "standard" meal of
entree (meat for non-veggie people), potato, veggie. Not
too many of the vegetarian things will fit into this
"standard" meal, so it's nice to have one when you're in
that kind of mood.
I sort of adapted this from Bryanna Clark Grogan's book
"The Almost No-Fat Cookbook," although Grogan used
non-frozen tofu. It's much better with frozen tofu, IMHO.
Really, though the ancient and beloved "Book of Tofu," by
Shurtleff and Aoyagi, has directions for a similar thing
which they call "frozen tofu cutlets" except that they deep
fry them (this book was published in 1975). They dip the
marinated cutlets in first flour, then beaten egg, then
breadcrumbs. In the past I used to deep-fry them, baking is
a very acceptable substitute, IMHO.
Pat Meadows