Tof-Ish / Fu-Llet / Fillet 'o Fu

READY IN: 1hr 30mins
Recipe by BrotherAdso

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'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.

Top Review by Aunt Cookie

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!

Ingredients Nutrition


  1. Freeze the tofu, then microwave it, press it, and microwave it again. This gives it the correct texture.
  2. Cut the tofu into three large slabs.
  3. Mix the worsteshire, sherry, vinegar, soy, and spices.
  4. 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.
  5. Dredge thoroughly in the flour, dip in the egg whites.
  6. Bake at 475 for 20-30 minutes or pan-fry until crispy.

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