| Total: | 1 hr 25 min |
| Prep: | 1 hr 20 min |
| Cook: | 5 min |
| Yield: | 2 servings |
Ingredients
- 1 (19-ounce) block firm tofu
- 2 tablespoons sherry vinegar
- 2 tablespoons Worcestershire sauce
- Few dashes of hot pepper sauce
- Canola oil to cover skillet by 1/8-inch
- 2 eggs
- 1/2 cup all-purpose flour
Instructions
- Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.
- Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.
- Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.
- Heat the canola oil in the skillet over medium-high heat.
- Remove tofu from marinade and drain on paper towels to remove any excess marinade.
- Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.
- Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 627 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 51 g |
| Cholesterol | 160 mg |
| Sodium | 274 mg |
Reviews
YUM!! I used rice flour instead of regular flour and added minced garlic to the marinade…. also cooked it in coconut oil!
I did two hours of de-watering, and replaced the Worcestershire, sherry vinegar, and hot sauce with sesame oil, rice wine vinegar, and soy sauce because I made a stir-fry with those sauces along with it. I only give it four stars because it didn’t make me love tofu. I’m a big texture person, and tofu is just one of those things I don’t think I can get used to. I’ll try some of AB’s other recipes for tofu though, because I love almost everything else he does.
I think I’d give it 3.5 stars if half stars were allowed. It’s a good method for prepping the tofu and getting it ready to fry. I think I’ll try some of the suggestions for the marinate next time. I noticed in the Good Eats book that he suggests 2 hours of de-watering and putting sirachi chili sauce on top.
For those who love tofu, are vegetarians, or want to change this up, try this:
substitute Worcestershire with soy sauce..
add a teaspoon of either turbinado or brown sugar..
for some depth, I like to add a chipotle (the kind canned in adobo sauce), blend with entire mixture either in a food processor or with a magic stick..
substitute Worcestershire with soy sauce..
add a teaspoon of either turbinado or brown sugar..
for some depth, I like to add a chipotle (the kind canned in adobo sauce), blend with entire mixture either in a food processor or with a magic stick..
One time I was out of sherry wine vinegar, so I added some pinot grigio and apple cider vinegar; it made a nice touch. For a tangy twist, try adding 2T of orange juice.
Happy TOFU!
I usually enjoy Alton’s recipes, but this has to be the worst yet. It kind of defeats the purpose of why I eat tofu, because it is healthy. But breadiing and frying this negates that fact. Flavor was bland, and not pleasing. Deleting from my recipe box. Sorry Alton, but I still love you! 🙂
I found this under the ‘vegetarian’ search, but worchestershire is not vegetarian because it contains anchovies. If you’re making this recipe for a vegetarian, you may want to find an alternate ingredient.
After watching Alton Brown for months, I finally had the time to cook one of his recipes. The results was an unattractive rectangle of tofu with strong, but mildly offensive flavor. The food was just edible enough to not be thrown out.
I almost didn’t even realize I was eating tofu with this recipe! Thanks, Alton! 🙂
I like this recipe in that the flavor is simple and doesn’t try to mask the tofu, but enhance it. I def. recommend marinating it over night and adding more seasonings to your liking to the marinade. I added thai chili sauce and garlic as well to mine. The consistency of the tofu is great, lightly crisp on the outside while firm and tender on the center.
I think it just tasted like warm tofu. Very subtle flavor.