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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: 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 inch 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
| Ingredients:
1/2 Pound(s) firm tofu 1/4 ts paprika
1/2 Cup(s) unbleached flour 1/4 ts black pepper
2 Tablespoon(s) toasted wheat germ 1 x egg
1/2 Teaspoon(s) thyme 1 tb milk
1/4 Teaspoon(s) dill weed 3 dr hot pepper sauce
1/4 Teaspoon(s) garlic powder 2 tb safflower oil
6 Tablespoon(s) rice vinegar 2 tb soy sauce
6 Tablespoon(s) sugar 1 ts cornstarch
3/4 Cup(s) plus 1 t water 1 tb finely minced gingerroot |
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