19-ounce block firm tofu

¼ cup nonfat, low-sodium chicken-flavored broth

¼ teaspoon Worcestershire sauce

¼ teaspoon Bragg Liquid Aminos

Optional: A few dashes of hot pepper sauce

1 tablespoon water

1 tablespoon unbleached all-purpose flour

2 teaspoons masa harina or cornmeal

1 teaspoon white rice flour

¼ teaspoon dried basil

¼ teaspoon dried rosemary

Pinch dried sage

Pinch dried marjoram

Pinch dried thyme

Pinch dried oregano

1 egg

2 teaspoons olive or canola oil

• Slice the tofu into 4 equal pieces. Place the slices between layers of paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a cast iron skillet or similar weight for 1 hour.

• In a casserole dish wide enough to hold the tofu slices side by side, combine the broth, Worcestershire sauce, Bragg Liquid Aminos, hot pepper sauce (if using), and water. Place the tofu into the broth marinade; marinate for 15 minutes on each side.

• Place the flour, masa (or cornmeal), and rice flour into a shallow dish and mix until combined. Mix together the dried basil, rosemary, sage, marjoram, thyme, and oregano; grind using a spice grinder or a mortar and pestle, then add to the flour mixture and mix well. In a small bowl, beat the egg until frothy.

• Heat the oil in a nonstick skillet over medium-high heat.

• Remove the tofu from the broth marinade and drain on paper towels to remove any excess marinade. Lightly dredge the tofu in the flour mixture, knocking off any excess flour. Dip the floured slices into the egg until completely, but thinly, coated on both sides.

• Gently place the tofu in the skillet and fry for 2 minutes per side, until golden brown.