Cut the tofu crosswise into 1/4-inch-thick slices. Blot them briefly between paper towels or clean tea towels.

Combine the oils, honey, soy sauce, and wine or sherry in a small bowl, then heat the mixture slowly in a wide skillet. Arrange the tofu slices in the skillet, then flip them carefully at once so that they will be coated with the sauce on both sides.

Fry the tofu over moderately-high heat until the underside is nicely golden and crisp, then flip again and fry until the other side is crisp. Remove the tofu cutlets to a serving platter and scatter with scallion slices. Serve warm.

This recipe yields 4 servings.

Comments: A simple, pleasing way to prepare tofu. I challenge anyone who thinks tofu is tasteless mush to try this crisp, salty-sweet rendition. This is great alongside Asian-style rice or noodle dishes.

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