- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 627
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 51 g
- Cholesterol
- 160 mg
- Sodium
- 274 mg
- Total: 1 hr 25 min
- Prep: 1 hr 20 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 627
- Total Fat
- 33 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 51 g
- Cholesterol
- 160 mg
- Sodium
- 274 mg
Ingredients
Directions
- 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.
