| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Main dish, Vegetables | 5 | Servings | |
INGREDIENTS
| 1/2 | lb | Firm Tofu |
| 1/2 | c | Unbleached Flour |
| 2 | tb | Toasted Wheat germ |
| 1/2 | ts | Thyme |
| 1/4 | ts | Dill weed |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Paprika |
| 1/4 | ts | Black Pepper |
| Egg | ||
| 1 | tb | Milk |
| 3 | dr | Hot Pepper Sauce |
| 2 | tb | Safflower oil |
| 6 | tb | Rice vinegar |
| 6 | tb | Sugar |
| 3/4 | c | Plus 1 T Water |
| 2 | tb | Soy sauce |
| 1 | ts | Cornstarch |
| 1 | tb | Finely minced Gingerroot |
INSTRUCTIONS
GINGER SAUCE 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. Makes 1 cup. 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. Makes 4-6 servings. VARIATIONS: ~ use egg white only ~ the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. ~ substitute other sauces for the ginger sauce From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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