REVIEW of 38/56 Corn Crusted Tofu on Black Bean Salad

Hey recipe is basically unchanged from what is written.

I totally loved this.  How many of you have tasted pan fried fish?   It is ok if it is fresh caught, made roadside, on a blustery day by the lake.   It is also ok if you are spending a summer's week on Twin Lake in Northern Minnesota, eating it because that's all you have plus a few berries you might find in the woods.  But it is still fish, and now with the mercury run off and catch and release it just isn't that much fun.  Flash forward to 2012, you have been eating vegetarian mostly for the last few months, and you are now up to recipe 38, a tofu recipe.   What is it with tofu?   Looks really white, comes in a box, breaks apart easily, even the extra firm tofu, if it is left open too long (a day), it can look and smell really bad...whew.
This recipe takes a time honored fish preparation recipe and changes it to tofu.   I had my doubts, but once again, THIS RECIPE IS TO DIE FOR, in a manner of speaking, I wouldn't actually do that, but....mmmm mmmmmm   good.  I loved every bite of it.  
Comparison to fish:    freshly cut (freshly caught), must be prepared carefully (filet the bones out), coat in the correct sequence (flour, egg, seasoned corn flake crumble), fry to perfection, only a few minutes on both sides, throw out the crumbled tofu (entrails, head and tail).  Serve with a fresh salsa and squeeze a little lime juice on the tofu.    Differences:  tofu is found in market and inexpensive, fish requires a license except for one day of the year, tofu prepared in artificial light, fish caught in open air, tofu has preservatives (fish has mercury), tofu has estrogen side effects (fish can have tapeworm).

See you later.