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Tofu Parmigiana
Great recipe. I want to add that I noticed everyone recommended freezing the tofu first, then going through the trouble of squeezing water between paper towels, bla bla, baking first, then frying, then baking again...um...not necessary. As long as you have extra firm tofu, simply drain the water from the packaging, dip the tofu in the bread crumbs (and you DO NOT need to dip in eggs, the crumbs stick just fine without it), then bake it. You don't even have to fry it. That simple.
3 users found this review helpful
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Reviewed On:
May 8, 2012
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