Batter-Dipped Tofu

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1/2 lb. firm tofu
1/2 cup unbleached flour
2 tbsp. toasted wheat germ
1/2 tsp. thyme
1/4 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. black pepper
1 egg
1 tbsp. milk
3 drops hot pepper sauce
2 tbsp. safflower oil

Ginger sauce:
6 tbsp. rice vinegar
6 tbsp. sugar
3/4 cup plus 1 tbsp. water
2 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. finely minced gingerroot

INSTRUCTIONS

Ginger sauce:
In small saucepan place vinegar, sugar, 3/4 cup 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 tbsp. water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup.

Tofu:
While ginger sauce is simmering, cut tofu into 1-inch squares about 1/4-inch thick. Set aside. In a medium 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. Sauté until lightly browned, approximately 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.

CHEF COMMENTS

Variation: use egg white only.

Tagged: maincourses, tofu, vegetarian add tags

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