===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-02-94 (23:16)             Number: 361
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Breaded Tofu Cutlets           Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Breaded Tofu Cutlets
 Categories: Chinese, Vegetarian
      Yield: 6 servings

      2 lb Firm or extra-firm tofu,
           -frozen (see note)
      5 c  Water
    1/2 c  Finely minced fresh ginger
           -(My note - is this for
           -real? That's what
           It
           Says!)
    3/4 c  Soy sauce
    1/2 c  Whole-wheat pastry or white
           -flour
    1/2 c  Fine cornmeal
           Soy or other vegetable oil
           -for frying
           Dip:
    1/2 lb Soft tofu
           Additional
    1/2 c  Water
           Additional
      2 tb Soy sauce
           Garnishes:
           Tofu Tartar Sauce (recipe
           -follows)
           Fresh parsley

  To defrost tofu, place plastic bag filled with frozen tofu into bowl
  of hot water.  After about 15 minutes, drain bowl and ad more hot
  water. Repeat process until tofu is soft.

  Remove tofu from plastic bag, rinse, and then squeeze out excess
  water by placing cakes between two plates and pressing plates
  together while tipping out water. Cut tofu horizontally into 1/2 inch
  thick slices.

  In large shallow pot, combine water, ginger, and soy sauce. Simmer
  sliced tofu in the marinade for 20 minutes. With large spatula,
  remove tofu.

  Gently squeeze out excess liquid by pressing tofu between fingertips.
  Set aside.

  To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in
  blender or food processor; pour this batter onto large flat plate.

  Place whole-wheat flour in a second flat plate and cornmeal on a
  third. Dredge each slice of marinated tofu first in flour, then in
  batter, and last in cornmeal.

  Heat oil to sizzling in large skillet and deep or shallow fry (as you
  prefer) each cutlet until both sides are golden brown. Drain on paper
  towels.

  Serve with dollop of tartar sauce and sprig of fresh parsley.

  Note:  to freeze tofu, place in plastic bag, seal, and freeze for a
  minimum of 48 hours before thawing.  The color of frozen tofu will be
  a light amber, and when cooked, its texture will be pleasantly chewy.
  Makes 6 servings.

MMMMM
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  OLX 2.1 TD  The worst part about censorship is 

                          VQWK 6.20 [Rev H - 04/04/94]
