I froze the extra firm light tofu for 1/2 hour as a previous reviewer posted (since I am allergic to eggs and can't do an egg dip). I also tried dipping the chilled tofu slices in milk, then flour, and then breadcrumbs. With the freezing method, the crumbs stuck no problem through the entire process. With the milk/flour/crumbs method, it was much hard to get them to stick and the coating partially came off in when frying. The bread coating is not thick, mind you, but once done, it will be delicious.
I found frying in olive oil gave the best flavor. I used Italian flavored breadcrumbs that had some Parmesan cheese mixed in. The tofu became warm and very Italian-tasting.
This was VERY satisfying; one 1/4 inch (or so) slice was very filling when combined with some spaghetti for a meal. Twice I have fried myself two slices (approx 2 by 3", 1/4 inch thick) and could not finish my plate.
Just yummy! I was looking for a vegetarian way to add protein to such a quick meal (spaghetti) and this fits the bill!
I also fried the entire package of tofu in one batch and froze the cooked slices with some shredded mozzarella on top for future FAST meals!
Good job everyone, I read every tip!
2 users found this review helpful
Feb. 19, 2004