Batter Dipped Tofu
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. Sauté 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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)