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1
To defrost tofu, place plastic bag filled with frzn tofu into bowl of warm water.
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2
After about 15 min, drain bowl and ad more warm water.
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3
Repeat process till tofu is soft.
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4
Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water.
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5
Cut tofu horizontally into 1/2 inch thick slices.
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6
In large shallow pot, combine water, ginger, and soy sauce.
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7
Simmer sliced tofu in the marinade for 20 min.
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8
With large spatula, remove tofu.
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9
Gently squeeze out excess liquid by pressing tofu between fingertips.
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10
Set aside.
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11
To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender or possibly food processor; pour this batter onto large flat plate.
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12
Place whole-wheat flour in a second flat plate and cornmeal on a third.
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13
Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal.
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14
Heat oil to sizzling in large skillet and deep or possibly shallow fry (as you prefer) each cutlet till both sides are golden.
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15
Drain on paper towels.
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16
Serve with dollop of tartar sauce and sprig of fresh parsley.
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17
Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hrs before thawing.
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18
The color of frzn tofu will be a light amber, and when cooked, its texture will be pleasantly chewy.
