Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  2. In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce.
  3. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
  4. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce.
  5. Cook mixture, stirring until clear and thickened.
  6. Remove pan from heat; stir in ginger.
  7. Use for Batter Dipped Tofu and Vegetable Stir fry.
  8. TOFU:
  9. While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick.
  10. Set aside.
  11. In a med bowl, combine flour, wheat germ, and seasonings.
  12. In a separate bowl, lightly beat egg.
  13. Add milk and hot pepper sauce.
  14. In a large skillet, heat oil.
  15. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.
  16. Saute until lightly browned, about 3 minutes on each side.
  17. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce.
  18. Surround platter with curly lettuce leaves or large sprigs of parsley.
  19. VARIATIONS: - use egg white only


Most Helpful

Ditto the ginger sauce rant. The batter wasn't bad either; the wheat germ, surprisingly, was very flavorful.

Milla October 29, 2001

I am new at trying tofu, but this one was quite nice. I would suggest finding some sort of marinade for the tofu before coating it though. Something light, that won't compete with the delicious ginger sauce. Even if you aren't a tofu fan, definately write down the ginger sauce recipe. YUM. Next time, I may try freezing the tofu first too. That is supposed to give the tofu a "meatier" texture. Just drain, unwrap, rewrap in plastic very tightly, and freeze. I don't think you are supposed to thaw it completely before use though.

Jennifer Michele March 29, 2001

I would just like to say that this recipe comes from the cookbook, The Complete Soy Cookbook, by Paulette Mitchell.

Shell Coopers March 03, 2001

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