Batter Dipped Tofu

Submitted by Barefoot Beachcomber

• Ready In: 8mins
• Ingredients: 19
• Serves: 5

ingredients

• 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

• GINGER SAUCE

• 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

directions

1. GINGER SAUCE:

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

Reviews

[Milla]

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

 

[Jennifer Michele]

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.

 

[Shell Coopers]

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

 

[Izzybee]

The tofu was okay but I didn't love it. I didn't really like the coating. The ginger sauce was good, though, I will make that again.