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: 1 hr 30 mins
• Serves: 3-4
• Yields: 3-4 Fillets

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 teaspoon pepper or 1⁄8 teaspoon onions (optional) or 1⁄8 teaspoon  spices, according to cuisine (optional)
• 2  egg whites

Directions

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.