Baked Tofu Cutlets
INGREDIENTS:
2 Cakes of firm tofu
1 tb Vegetable oil
2 2/3 tb Soy Sauce; divided use
Black pepper to taste
2 oz French beans; (cut in
-halves)
1 pn Salt
2 tb Vegetable oil
1/2 Onion; chopped
3 1/2 oz Mushrooms; sliced
2 sl Ham; sliced into fine strips
1 ds Black pepper
1 1/3 tb Butter
Garlic Butter
3 tb Unsalted butter; melted
1/2 Clove garlic; crushed
2 tb Parsley; finely chopped
1 tb Soy Sauce
2 Cakes of firm tofu
1 tb Vegetable oil
2 2/3 tb Soy Sauce; divided use
Black pepper to taste
2 oz French beans; (cut in
-halves)
1 pn Salt
2 tb Vegetable oil
1/2 Onion; chopped
3 1/2 oz Mushrooms; sliced
2 sl Ham; sliced into fine strips
1 ds Black pepper
1 1/3 tb Butter
Garlic Butter
3 tb Unsalted butter; melted
1/2 Clove garlic; crushed
2 tb Parsley; finely chopped
1 tb Soy Sauce
Pat dry the tofu with paper towel and cut into 12 even slices. Heat oil and fry both sides of tofu until browned. Add 2 T of soy sauce and black pepper, set aside. Boil French beans with a pinch of salt. Heat oil and stir-fry onion, mushrooms and ham. Add cooked beans and 2/3 T of Soy Sauce. Pepper to taste. Grease baking dish with butter and place tofu in it. Cover tofu with the stir-fried ingredients and sauce. To make garlic butter, mix unsalted butter with garlic, parsley and soy sauce. Pour garlic butter over dish. Bake at 96C/205F in pre-heated oven for 10 minutes.