Batter Dipped Tofu

Recipe Ingredients

1/2 lb	227g / 8oz	Firm tofu
1/4 teaspoon	1.3ml	Paprika
1/2 cup	31g / 1.1oz	Unbleached flour
1/4 teaspoon	1.3ml	Black pepper
2 tablespoons	30ml	Toasted wheat germ
		Egg
1/2 teaspoon	2.5ml	Thyme
1 tablespoon	15ml	Milk
1/4 teaspoon	1.3ml	Dill weed
3		Hot pepper sauce
1/4 teaspoon	1.3ml	Garlic powder
2 tablespoons	30ml	Safflower oil
		Ginger Sauce
6 tablespoons	90ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
6 tablespoons	90ml	Sugar
1 teaspoon	5ml	Cornstarch
3/4 cup	177ml	Plus 1 T water
1 tablespoon	15ml	Finely 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

Source:
Craig Edmundson

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