Title: Batter Dipped Tofu
Categories: Appetizer Vegetable
Yield: 5 Servings
| 1/2 | lb | Firm Tofu |
| 1/2 | c | Unbleached Flour |
| 2 | tb | Toasted Wheat germ |
| 1/2 | ts | Thyme |
| 1/4 | ts | Dill weed |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Paprika |
| 1/4 | ts | Black Pepper |
| | | Egg |
| 1 | tb | Milk |
| 3 | dr | Hot Pepper Sauce |
| 2 | tb | Safflower oil |
| GINGER SAUCE |
| 6 | tb | Rice vinegar |
| 6 | tb | Sugar |
| 3/4 | c | Plus 1 T Water |
| 2 | tb | Soy sauce |
| 1 | ts | Cornstarch |
| 1 | tb | 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