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Tofu Parmigiana
Thank you reviewers for the tofu advice. I drained, cut my firm block into 6 slabs, threw in freezer for 30 minutes, dredged in flour, then egg, then crumb mixture (had to almost double that) and cooked at 350 degrees for 15 minutes on each side in a pam-sprayed pan. I've cooked a lot with tofu but it has never been this firm. Wow! And the dish itself was excellent. A true keeper!
10 users found this review helpful
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Reviewed On:
Apr. 16, 2008
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