Ingredients

1/2 pound firm tofu
2 Tbsp. toasted wheat germ
1/4 tsp. dill weed
1/4 tsp. paprika
egg
3 drop hot pepper sauce
1/2 C. unbleached flour
1/2 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. milk
2 Tbsp. safflower oil
ginger sauce
6 Tbsp. rice vinegar
3/4 C. plus 1 tsp. water
1 tsp. cornstarch
6 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. finely minced gingerroot

Cooking Instructions

Ginger sauce: in small saucepan, place vinegar, sugar, 3/4 C.(s) 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 tsp. water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 C.. 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 to 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
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)