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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 lb firm tofu |
1/2 cup unbleached flour |
2 tablespoons toasted wheat germ |
1/2 teaspoon thyme |
1/4 teaspoon dill weed |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 teaspoon black pepper |
1 egg |
1 tablespoon milk |
3 drops hot pepper sauce |
2 tablespoons safflower oil |
6 tablespoons rice vinegar |
6 tablespoons sugar |
3/4 cup water |
1 tablespoon water |
2 tablespoons soy sauce |
1 teaspoon cornstarch |
1 tablespoon gingerroot, finely minced |
Directions:
1. GINGER SAUCE:
2. In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce.
3. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
4. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce.
5. Cook mixture, stirring until clear and thickened.
6. Remove pan from heat; stir in ginger.
7. Use for Batter Dipped Tofu and Vegetable Stir fry.
8. TOFU:
9. While Ginger Sauce is simmering, cut tofu into 1 squares about 1/4 thick.
10. Set aside.
11. In a med bowl, combine flour, wheat germ, and seasonings.
12. In a separate bowl, lightly beat egg.
13. Add milk and hot pepper sauce.
14. In a large skillet, heat oil.
15. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.
16. Saute until lightly browned, about 3 minutes on each side.
17. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce.
18. Surround platter with curly lettuce leaves or large sprigs of parsley.
19. VARIATIONS: - use egg white only
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