Fillet Otofu Recipes

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Steps:

• Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
• When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

FILLET O'FU

Steps:

• Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.
• Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.
• Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.
• Heat the canola oil in the skillet over medium-high heat.
• Remove tofu from marinade and drain on paper towels to remove any excess marinade.
• Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.
• Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.

FILLET O'TOFU

Steps:

• Slice the tofu into four even slices.
• Wrap each slice in a paper towel and place on a cookie sheet. Top with another cookie sheet and a 28 oz can of tomatoes (or similar weight). Let sit for 1 hour.
• Combine vinegar, Worcestershire sauce and hot sauce. Marinate tofu sauce in this, 15 minutes per side.
• Heat the oil in a skillet over medium high heat.
• Drain tofu slices on paper towels. Dredge in flour, then coat the slices with a thin coat of beaten egg.
• Gently slide the slices into the hot oil, cook for 2 minutes, carefully turn the slices over and cook another 2 minutes. Gently move to serving plate.