Batter Dipped Tofu
|
|
|
5 servings
1/2 lb Firm tofu
1/2 c Unbleached flour
2 T Toasted wheat germ
1/2 t Thyme
1/4 t Dill weed
1/4 t Garlic powder
1/4 t Paprika
1/4 t Black pepper
1 x Egg
1 T Milk
3 dr Hot pepper sauce
2 T Safflower oil
1 x --------ginger sauce--------
6 T Rice vinegar
6 T Sugar
3/4 c Plus 1 t water
2 T Soy sauce
1 t Cornstarch
1 T Finely minced gingerroot
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
Please login or register to addyour comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window)
Comments for this recipe:
|
|
|
|
|
