1/2 lb Firm Tofu 1/4 ts Paprika
1/2 c Unbleached Flour 1/4 ts Black Pepper
2 tb Toasted Wheat germ 1 x Egg
1/2 ts Thyme 1 tb Milk
1/4 ts Dill weed 3 dr Hot Pepper Sauce
1/4 ts Garlic powder 2 tb Safflower oil
--------------------------------GINGER SAUCE--------------------------------
6 tb Rice vinegar 2 tb Soy sauce
6 tb Sugar 1 ts Cornstarch
3/4 c Plus 1 T Water 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
