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Related recipes: Dairy-Free, Delicious Living Magazine, Egg-Free, Main Courses, Natural Sweetener, Soya, Vegetarian
We challenge anyone who thinks tofu is tasteless to try this recipe. Let it cook as you stir-fry the veggies for the Indonesian Noodles.
Ingredients
1 pound (455g) firm tofu, drained
1 Tbsp (15mL) safflower or rape seed oil
1 tsp (5mL) sesame oil
2 Tbsp (30mL) honey
2 Tbsp (30mL) soya sauce
2 Tbsp (30mL) sherry
2 scallions, sliced, for garnish
Directions
Cut tofu crosswise into 1/4-inch (0.5cm) thick slices. Blot slices between paper towels.
Combine oils, honey, soya sauce and sherry, then heat mixture slowly in a large skillet.
Arrange tofu slices in the skillet, then flip to coat with sauce on both sides. Fry tofu over moderately high heat until the underside is golden and crisp, then flip and fry the other side. Serve cutlets garnished with scallions.
