Batter Dipped Tofu Recipe
1/2 lb firm tofu
1/2 cup unbleached flour
2 tbsp toasted wheat germ
1/2 tsp thyme
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tbsp milk
3 drop hot pepper sauce
2 tbsp safflower oil
6 tbsp rice vinegar
6 tbsp sugar
3/4 cup plus 1 t water
2 tbsp soy sauce
1 tsp cornstarch
1 tbsp finely minced gingerroot
GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water,
and soy sauce. Bring to a boil, reduce heat, and simmer, stirring
occasionally, for 5 minutes. Meanwhile, in a small bowl, combine
cornstarch and 1 T water; stir into sauce. Cook mixture, stirring
until clear and thickened. Remove pan from heat; stir in ginger.
Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU:
While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4"
thick. Set aside. In a med bowl, combine flour, wheat germ, and
seasonings. In a separate bowl, lightly beat egg. Add milk and hot
pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu
in flour, then in egg mixture, and again in flour. Saute until lightly
browned, about 3 minutes on each side. Serve warm, arranged on a
platter with cocktail forks and a bowl of Ginger Sauce. Surround
platter with curly lettuce leaves or large sprigs of parsley. Makes
4-6 servings. VARIATIONS: - use egg white only ~ the tofu squares may
be cut larger and used as part of a main course, topped with a
vegetable stir fry and ginger sauce. ~ substitute other sauces for
the ginger sauce
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