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| RECIPE FOR BATTER DIPPED TOFU |
Title: Batter Dipped Tofu
Serves: 5
Ingredients:
| 0.50 | lb | Firm Tofu | | 2.00 | T | Toasted Wheat germ | | 0.25 | t | Dill weed | | 0.25 | t | Paprika | | 1.00 | x | Egg | | 3.00 | dr | Hot Pepper Sauce | | --------- | GINGER SAUCE --------- | | 6.00 | T | Rice vinegar | | 0.75 | c | Plus 1 T Water | | 1.00 | t | Cornstarch | | 0.50 | c | Unbleached Flour | | 0.50 | t | Thyme | | 0.25 | t | Garlic powder | | 0.25 | t | Black Pepper | | 1.00 | T | Milk | | 2.00 | T | Safflower oil | | --------- | GINGER SAUCE --------- | | 6.00 | T | Sugar | | 2.00 | T | Soy sauce | | 1.00 | T | Finely minced Gingerroot |
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 - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce.
- substitute other sauces for the ginger sauce
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