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Related recipes: Dairy-Free, Delicious Living Magazine, Egg-Free, Fall, Low-Carb, Main Dishes, Natural Sweetener, Quick & Easy, Soy, Vegetarian, Winter
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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.
Quick & EasyCooking Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings
1 lb (455g) firm tofu, drained
1 Tbs (15mL) safflower or canola oil
1 tsp (5mL) sesame oil
2 Tbs (30mL) honey
2 Tbs (30mL) soy sauce
2 Tbs (30mL) sherry
2 scallions, sliced, for garnish
Cut tofu crosswise into 1/4-inch (0.5cm) thick slices. Blot slices between paper towels.
Combine oils, honey, soy 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
