Batter dipped tofu
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Firm Tofu |
| 2 | tablespoons | Toasted Wheat germ |
| ¼ | teaspoon | Dill weed |
| ¼ | teaspoon | Paprika |
| 1 | x | Egg |
| 3 | drops | Hot Pepper Sauce |
| 6 | tablespoons | Rice vinegar |
| ¾ | cup | Plus 1 T Water |
| 1 | teaspoon | Cornstarch |
| ½ | cup | Unbleached Flour |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Black Pepper |
| 1 | tablespoon | Milk |
| 2 | tablespoons | Safflower oil |
| 6 | tablespoons | Sugar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Finely minced Gingerroot |
Directions
GINGER SAUCE
GINGER SAUCE: In small saucepan, place vinegar, sugar, ¾ 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 ¼" 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