Filete de tofu

Ingredientes

• 1 (19-ounce) block firm tofu
• 2 tablespoons sherry vinegar
• 2 tablespoons Worcestershire sauce
• A few dashes hot pepper sauce
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 cup panko breadcrumbs
• Canola oil

Preparación

1. 1

   Drain the block of tofu and slice into 4 equal portions. Place the slices on 5 layers of paper towels and fold the towels over in both directions to cover the tofu. Sandwich this packet between 2 half-sheet pans and weigh the top with approximately 2 pounds of weight (actually, a 28-ounce can of tomatoes is perfect) for 2 hours. After 1 hour, replace the paper towels.

2. 2

   Place tofu in a 1-gallon zip-top bag and add the vinegar, Worcestershire, and hot pepper sauce, and marinate 1 to 2 hours.

3. 3

   Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes (disposable pie pans perhaps) arranged side by side.

4. 4

   Remove tofu from bag, and blot with paper towels. Dredge in flour. Tap off excess, then repeat with eggs and breadcrumbs, making sure all pieces are evenly coated. Set on a wire rack to set.

5. 5

   Heat 1/8 inch of oil in a 12-inch skillet over medium-high heat. When oil begins to shimmer, slide tofu pieces into pan and fry each side to golden brown, about 2 minutes per side.

6. 6

   Cool briefly on wire rack and serve hot.