Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
It
Says!)
3/4 c Soy sauce
1/2 c Whole-wheat pastry or white
-flour
1/2 c Fine cornmeal
Soy or other vegetable oil
-for frying
Dip:
1/2 lb Soft tofu
Additional
1/2 c Water
Additional
2 tb Soy sauce
Garnishes:
Tofu Tartar Sauce (recipe
-follows)
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.
