This direction was fantastic! I used to be skeptical since I even have had dubious success with bean curd within the past, however, this clad dead. once reading the reviews, I sliced the bean curd to 1/4 in. thickness, ironed the slices with a towel to soak up wet, froze for a half-hour on a cookware, then removed and swayback in flour, then egg, then crumbs. instead of sauteing, I baked the bean curd at 350 degrees for quarter-hour both sides, on a cookware rubbed gently with oil. The items didn't break and came out tender and delicious. I then stratified the ingredients as follows in a very massive loaf pan: spaghetti sauce, [*fr1] the bean curd, [*fr1] the cheese, repeat. For people who have an interest in macronutrient composition, this came out as half-hour macromolecule, 30% carbs, four-hundredth fat (with low-fat cheese and baked, not fried). it absolutely was excellent, and, yes, my carnivorous lover cherished it. Would be nice for guests, because the breading and assembly may be done ahead.
I like this direction... I am consumption leftovers for lunch at once. Some important changes: once slicing the bean curd, press the slices gently between paper towels to empty the water. Then BAKE IT on a slippery sheet till it begins to show golden. you'll give thanks, American state. Yes, I bake it before sauteing it... the baking isn't rather than sauteing. the additional step simply makes the feel most higher... I cook w/ bean curd during this method lots. Also, like different reviewers same, I dip the bean curd slices in egg before breading and don't have any problems w/ the breeding returning off whereas sauteing.
If you're not accustomed victimisation additional firm bean curd. make certain that you just freeze the whole "block", whether or not packed in water or not. remove and device on the counter three} (3) hrs or microwave for 3 min..it'll be sort of a sponge texture. Squeeze excess moister out and so, use rather like you'd meat. abundant heartier consistency and meat eaters are stunned.
This was fantastic, my husband knew there was bean curd within the direction, however, was unable to search out it between "the chicken" pieces! I favor to coat the bean curd with a overwhelmed egg than with the crumbs and to cook it within the kitchen appliance rather than within the pan around twenty minutes at 375F. this manner's crispier.
This was super simple and fast to create, and really tasty! to induce sensible bread crumb coating on the bean curd while not victimisation eggs or oil, I initial ironed the bean curd into the breadcrumbs, then sprayed each bit everywhere with a change of state spray and so ironed the bean curd into the crumb mixture again--this worked well. I additionally deep-fried the bean curd with a change of state spray. The result was a delicious, non-greasy dish! I'd undoubtedly create this again!