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Firm Tofu

Tofu Italian

By June 30, 2021No Comments

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:

Mix together:

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.

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