Batter-Dipped Tofu

• 1/2 lb. firm tofu
• 1/2 cup unbleached flour
• 2 tbsp. toasted wheat germ
• 1/2 tsp. thyme
• 1/4 tsp. dill weed
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4 tsp. black pepper
• 1 egg
• 1 tbsp. milk
• 3 drops hot pepper sauce
• 2 tbsp. safflower oil
• 6 tbsp. rice vinegar
• 6 tbsp. sugar
• 3/4 cup water
• 1 tbsp. water
• 2 tbsp. soy sauce
• 1 tsp. cornstarch
• 1 tbsp. finely minced ginger root

1. Ginger sauce: In small saucepan place vinegar, sugar, 3/4 cup water, and soy sauce.
2. Bring to a boil; reduce heat and simmer, stirring occasionally, for 5 minutes.
3. Meanwhile, in a small bowl, combine cornstarch and 1 tbsp.
4. water; stir into sauce.
5. Cook mixture, stirring until clear and thickened.
6. Remove pan from heat; stir in ginger.
7. Makes 1 cup.
8. Tofu: While ginger sauce is simmering, cut tofu into 1-inch squares about 1/4-inch thick.
9. Set aside.
10. In a medium bowl, combine flour, wheat germ, and seasonings.
11. In a separate bowl lightly beat egg.
12. Add milk and hot pepper sauce.
13. In a large skillet, heat oil.
14. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.
15. Saute until lightly browned, approximately 3 minutes on each side.
16. Serve warm, arranged on a platter with cocktail forks and a bowl of ginger sauce.
17. Surround platter with curly lettuce leaves or large sprigs of parsley.

firm tofu, flour, toasted wheat germ, thyme, dill weed, garlic powder, paprika, black pepper, egg, milk, pepper sauce, safflower oil, rice vinegar, sugar, water, water, soy sauce, cornstarch, ginger root

Taken from www.foodgeeks.com/recipes/4186 (may not work)