Breaded Tofu Cutlets 

One of my favorite things about cashiering at the market is the peek I get at everyone's dinner fixings, and the food conversations that naturally arise over a pound of asparagus, or other fresh ingredients. Last year a customer gave me her recipe for the best tofu cutlets. They're a great appetizer or a light dinner and are even kid approved. I made them for a group of meat -loving adults and picky kids and they were a hit with all.  They would be great with the Thai Sweet Chili Sauce below, and I'm making them tonight!

Ingredients:
One container of firm tofu
2 or 3 eggs
1 1/2 cup almond meal
1 1/2 cup corn starch
salt and pepper to taste

Vegetable oil for frying

Dice your tofu into the shape you prefer. I like to do them in 1/2 inch thick rectangles. Combine your almond meal and corn starch and salt and pepper in a bowl. Take 2 or 3 eggs and whisk them  to make a dip for your tofu. Coat each piece of tofu in egg and then coat in the almond meal mixture. Once completely coated place in a skillet with 1/2 inch or so of warm oil. Fry on each side until golden brown.

I originally served them with a garlic aioli, and I love to use our jumbo brown eggs and Sun Luck firm tofu.

Stay sweet!

xx

Alisa