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Dinner 1: Custard Fried Tofu Dinner

Now, we don’t eat a whole lot of tofu, but every so often it’s a nice addition. I am constantly looking for new ways to cook it, and this recipe from Gourmet caught my eye. I skipped the sauce because, I don’t do hard-boiled eggs. Nope. Never. I’m sure it would be interesting, just not something I’d like. But, I essentially followed their directions for the tofu, and was pleasantly surprised. It has a very poultry-esque taste to it, thanks to the egg. I also added about a tablespoon of butter to the pan, along with a bit of lemon juice, salt, and lots of pepper. I made a simple tarragon mustard sauce and served this with a roasted lentil vegetable salad. Try it!

Are you sure that is tofu?

Are you sure that is tofu?

The recipe is as easy as they come, and be customized in countless ways. If you are looking for a change from your usual lineup, give this a try. Even haters may be converted. It would be interesting to cook this, then put it on the grill for a few minutes. If you try that, cut it into larger pieces.

Custard Fried Tofu

Adapted from Gourmet

8 oz extra firm tofu, pressed and dried for at least 15 minutes

1 egg, beaten

1 tablespoon olive or canola oil

1-2 tablespoons of butter

salt, pepper, lemon juice

Slice the tofu into planks or triangles. Drench each piece of tofu in beaten egg. Heat olive/canola until shimmering. Add tofu pieces and cook for 8-10 minutes, flipping after 4-5 minutes. Tofu should become golden and crispy. Finish by adding the butter, and cook until melted. Season generously with salt, pepper, and lemon. Serve immediately. Perfect to use the next day, over a salad.



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