I often get “the look” from my older daughter when I announce what’s for dinner… pretty much anything other than pizza, pasta and mac & cheese is a guaranteed look-getter. Fortunately, my husband and I have discovered that kids will eat anything as long as it’s breaded and fried – even TOFU. My older daughter begs me to make this (would you believe it?!) and relishes helping me prepare it. Fried tofu makes a great starter or easy meal, and also provides light entertainment as you watch your kids (or significant other) fight over the last piece.
SODIUM CONTENT: 41.4 mg per serving
1 14-oz. package Nasoya extra firm tofu (sold in many supermarkets nationwide)
1/2 c. salt-free seasoned breadcrumbs (available at many supermarkets and online at healthyheartmarket.com)
1 T. dried parsley
1 t. ground paprika
1/2 t. freshly ground black pepper
2 c. vegetable oil
1 8-oz. can no-salt-added tomato sauce
1 T. Grandma’s original unsulphered molasses (available at many supermarkets nationwide and online)
1 T. honey
1 T. ground mustard
1 t. Angostura brand worcestershire sauce (available at many supermarkets and online at healthyheartmarket.com)
1/4 t. ground cumin
Drain tofu and gently press between towels to release as much liquid as possible. Cut in half lengthwise, then cut across into small rectangular slices. Measure the breadcrumbs into a small bowl. Stir the paprika, pepper and parsley into the breadcrumbs. Crack the egg into a shallow dish and beat well. Carefully coat each slice of tofu in egg, then dredge in bread crumbs, covering thoroughly. Set aside on plate.
Heat oil over medium-high in a large skillet or saute pan. Add tofu to pan, and fry until golden brown on both sides. Remove and drain on paper towels.
To make the dipping sauce, measure ingredients into a small mixing bowl and stir well.