Fillet O'Fu
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings
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- 1 (19-ounce) block firm tofu
- 2 tablespoons sherry vinegar
- 2 tablespoons Worcestershire sauce
- A few dashes hot pepper sauce
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup panko breadcrumbs
- Canola oil
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings
Procedure
- Drain the block of tofu and slice into 4 equal portions. Place the slices on 5 layers of paper towels and fold the towels over in both directions to cover the tofu. Sandwich this packet between 2 half-sheet pans and weigh the top with approximately 2 pounds of weight (actually, a 28-ounce can of tomatoes is perfect) for 2 hours. After 1 hour, replace the paper towels.
- Place tofu in a 1-gallon zip-top bag and add the vinegar, Worcestershire, and hot pepper sauce, and marinate 1 to 2 hours.
- Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes (disposable pie pans perhaps) arranged side by side.
- Remove tofu from bag, and blot with paper towels. Dredge in flour. Tap off excess, then repeat with eggs and breadcrumbs, making sure all pieces are evenly coated. Set on a wire rack to set.
- Heat 1/8 inch of oil in a 12-inch skillet over medium-high heat. When oil begins to shimmer, slide tofu pieces into pan and fry each side to golden brown, about 2 minutes per side.
- Cool briefly on wire rack and serve hot.
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