---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Batter Dipped Tofu
 Categories: Vegetables, Dips
      Yield: 5 servings
 
    1/2 lb Firm Tofu                         1/4 ts Paprika
    1/2 c  Unbleached Flour                  1/4 ts Black Pepper
      2 tb Toasted Wheat germ                  1 x  Egg
    1/2 ts Thyme                               1 tb Milk
    1/4 ts Dill weed                           3 dr Hot Pepper Sauce
    1/4 ts Garlic powder                       2 tb Safflower oil

--------------------------------GINGER SAUCE--------------------------------
      6 tb Rice vinegar                        2 tb Soy sauce
      6 tb Sugar                               1 ts Cornstarch
    3/4 c  Plus 1 T Water                      1 tb 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
 
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