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Batter Dipped Tofu

Type: Vegetables
Courses: Dips and Spreads, Starters and appetizers
Serves: 5 people

Recipe Ingredients

1/2 lb 227g / 8ozFirm tofu
1/4 teaspoon 1.3mlPaprika
1/2 cup 31g / 1.1ozUnbleached flour
1/4 teaspoon 1.3mlBlack pepper
2 tablespoons 30mlToasted wheat germ
1/2 teaspoon 2.5mlThyme
1 tablespoon 15mlMilk
1/4 teaspoon 1.3mlDill weed
3   Hot pepper sauce
1/4 teaspoon 1.3mlGarlic powder
2 tablespoons 30mlSafflower oil
  Ginger Sauce
6 tablespoons 90mlRice vinegar
2 tablespoons 30mlSoy sauce
6 tablespoons 90mlSugar
1 teaspoon 5mlCornstarch
3/4 cup 177mlPlus 1 T water
1 tablespoon 15mlFinely minced gingerroot

Recipe Instructions

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

Craig Edmundson


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