Batter Dipped Tofu

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  • 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.
  • TOFU:

  • 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

Questions & Replies

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  1. Milla
    Ditto the ginger sauce rant. The batter wasn't bad either; the wheat germ, surprisingly, was very flavorful.
  2. 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.
  3. Shell Coopers
    I would just like to say that this recipe comes from the cookbook, The Complete Soy Cookbook, by Paulette Mitchell.
  4. 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.


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