Wednesday, September 1, 2010

Manofesto's Yummy Veg Tofu Schnitzels

As one small way to reduce suffering in the world, and increase pleasure ( is pleasure merely the absence of suffering, or is it also a positive presence?) here is my home grown and home tested recipe for the most yummy delicious smackgrumptious tofu shnitzels. Quick, easy and very geshmakt, as they say in Yiddish. (and possibly in German as well, I don't know...)

To feed four hungry people take three blocks of Tofu, slice into pieces about 8mm thick, and marinate in soya sauce for a few hours. Add thinly sliced garlic and grated ginger to the marinade for extra pizzazz. If you haven't got that kind of time use garlic salt and ground ginger.

In the meantime heat up enough oil to deep fry the shnitzels - you'll need it to be at least a few centimetres deep. I use rice bran oil, which has a very high smoke point. When the oil is hot enough to pour on an attacking army, you're ready to get frying...

Gently ease the slices of tofu out of their tofu bath, trying not to wake the little dalins, and allow any excess marinade to drain off them. Then lightly coat them in either corn flour or chick pea flower (called Besan flower in some places.) Without hesitating, plunge the Tofu into a bowl where you have whipped two or three free range eggs, and them take them out and roll them in breadcrumbs. From there its only a short distance into the oil.

Once they are a nice tawny brown remove and drain on brown paper or an absorbent paper towel. Allow to cool a few minutes. I can testify that both kids and adults love these shnitzels, especially when served with wedges of lemon to squeeze on them.

Beteyavon (bon apetit) and may you be nurtured.

TIP: Buy the firmest Tofu you can find, and allow it to dry out a little before marinading. Don't make the slices too thin, or they'll fall apart when rolling them in the egg and breadcrumbs, but not to thick either, or they'll be a tad undercooked in the middle. A centimetre is fine.

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