1 package extra firm tofu
1 tablespoon ginger powder
1 teaspoon salt
2 Cups White Flour
3 Egg Whites
1 package frozen broccoli
½ Cup Olive Oil (or more to coat bottom of pan and then some)
Cut tofu into cutlets or squares about 1 inch thick.
Place on plate with a paper towel both under and over the tofu. Place cutting board or other flat surface (i.e. a book you don’t mind getting a little wet) and press firmly to extract as much moisture from the tofu without squishing it. This is a very important step and not doing it prior to cooking usually leads to you hating Tofu forever)
Prepare frozen broccoli as per package instructions.
Mix flour with salt and powdered ginger.
Once the tofu feels dry to the touch dip once in flour pressing firmly to coat lightly, and then dip into the eggwhite and back into flour a second time.
Prep frying pan with oil, test heat with a bit of egg and flour. If the mix sizzles as soon as it hits the pan, you’re ready. Slowly lay the cutlets into the oil and let it fry about 2-3 minutes each side until golden brown.
After frying all of your cutlets, place broccoli on plate then cutlets and drizzle a liberal amount of your favorite teriyaki sauce on it. This recipe can be served with rice, or, in a wrap as a sandwich.
~ Recipe submitted by Yehuda Jason Schupper of One For The Good Days – A blog about music…