- Press semi firm tofu with a heavy skillet to remove excess water (30-60 minutes) put in between several layers of paper towels
- Submerge in 3 TBL each of
- hot soy,
- apple cider,
- dashi, and
- ginger slices
- Alternately in 4 TBL each of
- Worcestershire and
- Sherry wine vinegar
- with a dash of Tabasco
- Let marinate for 15 minutes
- Set on paper towels
- PROCESS ONE
- Mix flour
- Dip to cover with flour
- DO NOT keep a thick layer. Thinner is better
- beat eggs
- Dip in hot skillet
- Fry till golden brown – about 2 minutes
- Eat as breakfast
- PROCESS TWO
- Cut into squares
- Mix 1/2 C cornstarch with 1 tsp sugar and 1/2 tsp each black pepper and salt
- Toss in cornstarch mixture
- Fry in very hot sesame oil (about 375º) 3-4 minutes per side
- Use in other recipes
A good side is minced apple, lemon zest, walnuts, sambal olek and lemon juice.
Another good side is a Thai Cucumber Salad: English cucumber sliced very thin tossed in mixture of 1/4 C rice vinegar, 2 TBL granulated sugar, 1/2 tsp sesame oil, 1-2 sliced green onions, 1 sliced jalapeño or Thai chili and 1/2 tsp salt. Let marinate for at least an hour
