Tofu Chicken Parmesan

Information provided by House Foods America Corporation
Ingredient
  • 1 package (14 oz.) House Premium Tofu Firm
  • 1/4 cup flour
  • 3/4 lb. spaghetti
  • 1 Tbsp. olive oil
  • 3-4 garlic cloves, finely chopped
  • 3 dried red peppers
  • 1 tsp. butter
  • 3 squid (hood/tubes only), cut in 1/2-inch slices
  • 2 Tbsp. Sake (Japanese wine)
  • soy sauce, to taste
  • salt and pepper, to taste
  • vegetable oil, for deep frying
Instruction

    Makes Four Servings

  1. Blot excess water from Tofu by patting between paper towels. Cut Tofu into 4 slices, then cube into a total of 32 bite-sized pieces. Coat with flour and set aside.
  2. Cook spaghetti according to package directions and keep warm.
  3. Pour vegetable oil, 3 inches high, into a medium pan and heat to 350° F. Deep-fry the coated Tofu until golden brown, drain and set aside.
  4. In saute pan, heat 1 Tbsp. olive oil, and saute garlic and red pepper until golden brown.
  5. Add butter and squid, saute 2 minutes.
  6. Add Tofu, Sake, soy sauce and salt and pepper, to taste.
  7. Add cooked spaghetti, mix well. Serve immediately.
 
 
 
 
 
 
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