Tof Ish Fu Llet Fillet O Fu Recipes

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.

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.

Steps:

• Slice the fu along its width with about a centimeter thick.
• In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined.
• Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly.
• While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces.
• Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts.
• Heat a pan using medium high heat then add a tablespoon of sesame oil.
• Add the fu in the pan then fry. Make sure that the fu doesn't overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned.
• Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes.
• Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked.
• Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.