| 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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