Batter Dipped Tofu

Course : Dips
Serves: 5
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1/2 pound firm tofu
1/4 teaspoon paprika
1/2 cup unbleached flour
1/4 teaspoon black pepper
2 tablespoons toasted wheat germ
1 large 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
1 cup water
1 tablespoon finely minced gingerroot

Preparation / Directions:

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

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