From: msutton@usgcrp.gov (Mark Sutton)

Date: Thu, 18 Jul 96 09:03:23 EDT
I don't have "Clef's(?)" interesting "Cooking with the Right Side of the
Brain" book with me at the moment, but the best receipe I found for this
went something like:

Drink glass of white wine while making:

Marinade: strip of kombu simmered in water for 30 minutes.... add
lemon/lime juice, some chopped onion(?) maybe some nori powder.... das
kombu gives the marinade the "fishy" taste.

Marinate pressed tofu "slabs" (fish stick-style/cut) for 30 to 60
minutes.... make 'em hard.

Coat/drench tofu strips in breadcrumbs, bake on lightly greased cookie
sheet/(9 x whatever heat-proof glass "dish")... 350 degrees until
crispy.... save marinatde in 'frig for next time. Drink another glass of
light white wine, steam some veggies with "herbs de province". Remove
sticks from oven (protecting hands from hot sheet/dish).

These also make outstanding sandwiches (especially with some sort of no or
low fat tartar sauce or catsup)!

fatfree digest V96 #199

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive,