Prep 30 mins
Cook 1 hr
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.
- 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 teaspoon pepper or 1⁄8 teaspoon onions (optional) or 1⁄8 teaspoon spices, according to cuisine (optional)
- 2 egg whites
- 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.
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!