Instructions: * Original was 2-3 tbsp toasted sesame oil

** Original was 1 tbsp hot sesame oil

*** I found these actually cooked better in a dry skillet. They could also be baked.

My note: If you reduce the oil, you might need to increase the liquid in the marinade for it to cover each tofu slice. You can use more soy sauce or plain water. I used a little of both.

Really press the water out of the tofu. Slice and re-press the slices if you think you need to. Lay the slices in a glass baking dish or bowl, not metal. Put about 1/3 cup water in a measuring cup, and add both sesame oils, tamari, and mustard. Mix well so the oils will combine with the water. Pour over the tofu. You can make up another batch of this if you want more marinade. When youre ready to fry the slices, mix the flour, sesame seeds, bread crumbs, and yeast on a plate. Dredge the slices through this (twice if necessary to get a good, thick coating), and place gently in hot oil, preferably in an electric skillet. Let get good and brown on both sides.

I just sliced the final piece of the "Tofu Chicken Fried Steak" into very thin slices, and put it in the toaster oven to crisp it up. Well, I forgot about it, and when I remembered, it was very, very crispy. I kicked myself and prepared to toss it, but decided to take a nibble. It was very reminiscent of my ex-beloved bacon!

So I sliced a tomato, spread some coarse ground mustard on WW toast, and had a wonderful bacon-tomato sandwich.

This stuff just keeps getting better.

NOTES : Let the tofu get good and frozen at least a few days before you use it here. Let it thaw in the refrigerator overnight or for a whole day. This is good with anything from biscuits to butter beans.

Its not lowfat as it was written, but I estimate it was in the 30-35% CFf range the way I made it, using less oil and lowfat tofu (see the
* notes).

I served this with nonfat mashed potatoes and steamed broccoli and red pepper strips. So the entire meal was definitely very lowfat.

DH loved it; I enjoyed it, too, especially the leftovers. Dont expect this to taste like chicken, or youll be disappointed. The sesame seeds really made it; it was rich with a crunchy coating. Beware, the thawed and drained tofu, which has a wonderful chewy texture, will really soak up the oil/marinade.

The leftovers froze well, and I reheated them in a toaster oven. They re-crisped nicely. We made sandwiches from some of the slices. The remainder, I cut up and added to a stir-fry.

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