Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
24 ounces firm tofu (well drained)
½ cup grated Parmesan cheese
2 eggs (slightly beaten)
2 tablespoons cornstarch
1 ½ – 2 tablespoons butter or margarine
2 tablespoons soy sauce
1 tablespoon grated ginger root
Sesame Seed Sauce:
½ tablespoon Chinese dry mustard mixed with ½ tablespoon water
1 teaspoon Mirin, Sake or cooking wine
3 tablespoons soy sauce
1 tablespoon tasted sesame seeds
Pat tofu lightly with towel to dry. Cut tofu into 8 pieces. Marinade tofu in soy sauce and grated ginger root, 3 – 5 minutes.
Coat tofu with cornstarch; dip into beaten eggs and Parmesan cheese mixture.
Fry on both sides until golden brown. Serve hot with Sesame Seed Sauce or condiments of your choice.
Makes 4 Servings.