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Stuffed Baked Tofu
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
Drain the tofu, and pat dry with paper towels. Slice the block into 3 even slices crosswise. With the tip of your knife, cut a pocket into each one. Spread a little mustard into the pocket, tuck with peppers, lettuce, and some peanuts. Pat shut as much as you can. Pat each side with some dry bread crumbs. In a heavy bottomed skillet heat enough olive oil to coat the bottom of the pan about 1/8 inch. Add tofu and cook gently on each side to brown. It is ready to eat now, but for ease in handling you can place them in a 350 degree oven for up to 30 minutes. This also drys them more and some people like the dry texture better.
Recipe created 2003-06-24.