Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Firm Tofu 1/2 c Unbleached Flour
2 T Toasted Wheat germ 1/2 t Thyme
1/4 t Dill weed 1/4 t Garlic powder
1/4 t Paprika 1/4 t Black Pepper
1 x Egg 1 T Milk
3 dr Hot Pepper Sauce 2 T Safflower oil

------------------------GINGER SAUCE-----------------------------
6 T Rice vinegar 6 T Sugar
3/4 c Plus 1 T Water 2 T Soy sauce
1 t Cornstarch 1 T Finely minced Gingerroot

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. 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 4-6 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

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