Sautéed Tofu with Ginger Sauce

Ingredients

Ginger Sauce

• 6 tablespoons rice vinegar
• 6 tablespoons granulated sugar
• 3/4 cup plus 1 tablespoon water
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon finely minced gingerroot

Tofu

• 1/2 pound firm tofu
• 1/2 cup unbleached flour
• 2 tablespoons toasted wheat germ
• 1/2 teaspoon thyme
• 1/4 teaspoon dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 egg
• 1 tablespoon milk
• 3 dropshot pepper sauce
• 2 tablespoons safflower oil

Procedures

1. In small saucepan, place vinegar, Sugar, 3/4 cup water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
2. Meanwhile, in a small bowl, combine cornstarch and 1 tablespoon water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup.
3. While ginger Sauce is simmering, cut tofu into 1-inch squares about 1/4 inch thick. Set aside.
4. In a medium bowl, combine flour, wheat germ, and seasonings.
5. In a separate bowl, lightly beat egg. Add milk andhot 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.
6. 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.

Variation: use egg white only