Tof Ish Fu Llet Fillet O Fu Recipes
FILLET O'FU
Steps:
- 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.
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
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.
Provided by BrotherAdso
Categories Lunch/Snacks
Time 1h30m
Yield 3-4 Fillets, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 192.1, Fat 5.8, SaturatedFat 1.2, Sodium 222.3, Carbohydrate 14.4, Fiber 2.4, Sugar 3.1, Protein 14.7
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