Recipe - Batter Dipped Tofu

One half pound Firm Tofu
One half cup Unbleached Flour
2 tablespoon Toasted Wheat germ
One half teaspoon Thyme
One fourth teaspoon Dill weed
One fourth teaspoon Garlic powder
One fourth teaspoon Paprika
One fourth teaspoon Black Pepper
Egg
1 tablespoon Milk
3 dr Hot Pepper Sauce
2 tablespoon Safflower oil

GINGER SAUCE
6 tablespoon Rice vinegar
6 tablespoon Sugar
Three fourths cup Plus 1 T Water
2 tablespoon Soy sauce
1 teaspoon Cornstarch
1 tablespoon Finely minced Gingerroot

GINGER SAUCE: In small saucepan, place vinegar, sugar, Three fourths cup 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 46 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