Breaded tofu cutlets
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Breaded tofu cutlets
  Tofu    Chinese    Vegetarian  
Last updated 6/12/2012 1:10:21 AM. Recipe ID 37542. Report a problem with this recipe.
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      Title: Breaded tofu cutlets
 Categories: Chinese, Vegetarian
      Yield: 6 Servings
      2 lb Firm or extra-firm tofu,
           -frozen (see note)
      5 c  Water
    1/2 c  Finely minced fresh ginger
           -(My note - is this for
           -real? That's what
    3/4 c  Soy sauce
    1/2 c  Whole-wheat pastry or white
    1/2 c  Fine cornmeal
           Soy or other vegetable oil
           -for frying
    1/2 lb Soft tofu
    1/2 c  Water
      2 tb Soy sauce
           Tofu Tartar Sauce (recipe
           Fresh parsley
  To defrost tofu, place plastic bag filled with frozen tofu into bowl
  of hot water.  After about 15 minutes, drain bowl and ad more hot
  water. Repeat process until tofu is soft. 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. In large
  shallow pot, combine water, ginger, and soy sauce.  Simmer sliced
  tofu in the marinade for 20 minutes. With large spatula, remove tofu.
  Gently squeeze out excess liquid by pressing tofu between fingertips.
  Set aside. To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy
  sauce in blender or food processor; pour this batter onto large flat
  plate. Place whole-wheat flour in a second flat plate and cornmeal on
  a third. Dredge each slice of marinated tofu first in flour, then in
  batter, and last in cornmeal. Heat oil to sizzling in large skillet
  and deep or shallow fry (as you prefer) each cutlet until both sides
  are golden brown.  Drain on paper towels. Serve with dollop of tartar
  sauce and sprig of fresh parsley. Note: to freeze tofu, place in
  plastic bag, seal, and freeze for a minimum of 48 hours before
  thawing. The color of frozen tofu will be a light amber, and when
  cooked, its texture will be pleasantly chewy. Makes 6 servings.

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Recipe ID 37542 (Apr 03, 2005)

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