Tofu Recipes

Sauteed Tofu with Ginger Sauce

No Photo

Yield: 4 to 6 servings; 1 cup Ginger Sauce

Ingredients

Ginger Sauce

  • 6 tablespoons rice vinegar
  • 6 tablespoons granulated sugar
  • 3/4 cup + 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 drops hot pepper sauce
  • 2 tablespoons safflower oil

Instructions

Ginger Sauce

  1. In a 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.

Tofu

  1. While Ginger Sauce is simmering, cut tofu into 1 inch squares about 1/4 inch thick. Set aside.
  2. In a medium bowl, combine flour, wheat germ, and seasonings.
  3. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.
  4. 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.
  5. 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.

Notes

Variation:use egg white only



God's Rainbow - Noahic Covenant