Tofu Parmesan

    She slices extra firm tofu as thinly as she can without the slices breaking apart and then marinates it in soy sauce for a short time. She lays the slices on a tray that has a bit of a rim and covers them in soy sauce, turning them over once, for ten minutes on each side. She then dips them in a seasoned egg mixture, dredges them in flour, back into the egg and then in seasoned bread crumbs. She allows them to sit a bit then shallow fries them as you would for breaded veal cutlets. From this point we eat them as is with steamed rice, but we’ve also made them into a kind of tofu parmesan. Basically coat the slices in tomato sauce, sprinkle a generous amount of cheese over all and bake till cheese is melted and bubbly. It’s pretty close to the real veal.
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