Actually AZ the recipe I want to make does call for egg replacer to dip the pieces into prior to coating the tofu in the flour, but i will go ahead try everyone's advice and use a liquid for this purpose and see how it turns out.
For the use you describe I would think it only needed to be wet; I wouldn't have thought to use egg replacer for that.
I would use soy or rice milk, as the other poster mentioned, or maybe a balsamic vinegar or something other flavored liquid that would complement the other seasonings.
Edited by: AZLADY2 at: 8/6/2007 (18:23)
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So far I cannot find any EnerG egg replacer or any other brand for that matter(anyone in the WNY area know if Wegman's carries it? Tops doesn't). There are not too many health food stores around me either.
I need it for dipping tofu into prior to rolling it in seasoned flour for frying(so the flour will stick). I figure that there must be something else I can use until I locate some real egg replacer.
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