Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         firm tofu
     1/4  teaspoon      paprika
     1/2  cup           unbleached flour
     1/4  teaspoon      black pepper
   2      tablespoons   toasted wheat germ
                        egg
     1/2  teaspoon      thyme
   1      tablespoon    milk
     1/4  teaspoon      dill weed
   3      drops         hot pepper sauce
     1/4  teaspoon      garlic powder
   2      tablespoons   safflower oil
                        -----ginger sauce-----
   6      tablespoons   rice vinegar
   2      tablespoons   soy sauce
   6      tablespoons   sugar
   1      teaspoon      cornstarch
     3/4  cup           plus 1 T water
   1      tablespoon    finely minced gingerroot

Preparation:

GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c 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. 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 4-6 servings. VARIATIONS: - use egg white only