For the tofu cheese slice the tofu into 1/2 cm thick slices. Peel garlic, finely dice, mix with soy sauce, clear soup and pepper and marinate tofu slices in it for 5 to 6 hours.
Take out the tofu slices and let them drain a little. Whisk egg with water.
Turn the tofu slices first in flour, then in beaten egg, finally in parmesan on the other side, press them a little bit smooth and bake them swimming in boiling sunflower oil or other vegetable oil on both sides until golden brown.
Remove, drain well on a kitchen towel and serve best with green salad.
Preparation Tip:
If you don't like garlic, you can make the tofu cheese cutlets without it.
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