Prep 0 mins
Cook 0 mins
- 1⁄2 lb firm tofu
- 1⁄2 cup unbleached flour
- 2 tablespoons toasted wheat germ
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon dill weed
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon black pepper
- 1 egg
- 1 tablespoon milk
- 3 drops hot pepper sauce
- 2 tablespoons safflower oil
- 6 tablespoons rice vinegar
- 6 tablespoons sugar
- 3⁄4 cup water
- 1 tablespoon water
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon gingerroot, Finely minced
- 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.
- Use for Batter Dipped Tofu and Vegetable Stir fry.
- 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.
- VARIATIONS: - use egg white only
Ditto the ginger sauce rant. The batter wasn't bad either; the wheat germ, surprisingly, was very flavorful.
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.
I would just like to say that this recipe comes from the cookbook, The Complete Soy Cookbook, by Paulette Mitchell.