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.
From
Yields
6 Servings