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Tofu




Source of Recipe


raymond burgher


List of Ingredients




1 (19-ounce) block firm tofu
2 tablespoons sherry vinegar
2 tablespoons Worcestershire sauce
Few dashes of hot pepper sauce
Canola oil to cover skillet by 1/8-inch
2 eggs
1/2 cup all-purpose flour

Recipe



Slice the block of tofu into 4 equal portions. Place the slices on
paper towels and fold the towels over in both directions to cover the
tofu. Place a baking sheet on top of the tofu and weigh it down with a
28-ounce can of tomatoes for 1 hour.

Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce
and place the tofu into the marinade. Marinate for 15 minutes on each
side.

Place the flour into a shallow dish and the eggs into another. Lightly
beat the eggs.

Heat the canola oil in the skillet over medium-high heat.

Remove tofu from marinade and drain on paper towels to remove any
excess marinade.

Lightly dredge the tofu in the flour, knocking off any excess flour
and slide into the eggs until completely, but thinly, coated on both
sides.

Slide tofu gently into the hot oil and fry for 2 minutes until golden
brown and delicious. Flip the tofu using the tongs, and cook for
another 2 minutes.