| 1 | Wash the kombu and place it in a small saucepan with ?cup water. |
| 2 | Bring the water to a boil. |
| 3 | Cover, reduce the heat, and simmer for about 10 minutes. |
| 4 | remove the kombu from the broth and add the lemon juice, lime juice, tamari, tarragon, and onion to the broth. |
| 5 | slice the tofu into 6 slabs about ?-? thick and about the size of fish sticks. |
| 6 | place the tofu in a shallow dish. |
| 7 | Pour the broth over the tofu, trying to distribute the onions evenly. |
| 8 | Let this marinate for at least 30 minutes. |
| 9 | If desired, you may let the tofu marinate for several hours in the refrigerator. |
| 10 | tear the slices of bread into pieces and place them in a blender or food processor. |
| 11 | Gring the bread into fine crumbs. |
| 12 | If you are using a food processor, you may grind the garlic and the parsley in the food processor along with the bread. |
| 13 | However, if you are using a blender, you will probably find it necessary to press the garlic and mince the parsley; then add them to the crumbs and mix well. |
| 14 | place the seasoned bread crumbs in a plate or shallow bowl. |
| 15 | Remove the tofu from the marinade (the liquid may be reserved to add to soups, sauces, or to marinate more tofu). |
| 16 | Dip the tofu first into the beaten egg and then into the bread crumbs. |
| 17 | place the breaded tofu on a well-oiled cookie sheet. |
| 18 | Bake at 350 °F for 30 minutes or until it is brown and crispy. |
| 19 | serve these tofu sticks with a salad and a steamed vegetable. |
| 20 | They are also good in sandwiches with some horseradish, lettuce, and a slice of tomato, or with catsup. |
| 21 | these don"t really taste like fish sticks, but they do look like them. |
| 22 | from the files of deeanne |
