Batter Dipped Tofudips, vegetables 1/2 lb firm tofu 1/2 cup unbleached flour 2 tablespoon 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 single egg 1 tablespoon milk 3 drop hot pepper sauce 2 tablespoon safflower oil ----GINGER SAUCE---- 6 tablespoon rice vinegar 6 tablespoon sugar 3/4 cup plus 1 t water 2 tablespoon soy sauce 1 teaspoon cornstarch 1 tablespoon 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 |
