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 | water | | 1 tbsp. | water | | 2 tbsp. | soy sauce | | 1 tsp. | cornstarch | | 1 tbsp. | finely minced ginger root |
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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.
Author's Comments
Variation: use egg white only.