15-Minute/Batter-Dipped Tofu

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* Exported from MasterCook *

 

Batter-Dipped Tofu

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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Ginger Sauce

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

Garnish: curly lettuce leaves or large

springs of fresh parsley -- optional

 

Prepare Ginger Sauce.

 

While it is simmering, cut tofu into 1-inch squares about 1/4-inch thick. Set

aside.

 

In a medium-size bowl, combine flour, wheat germ, and seasonings.

 

In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.

 

In a large heavy skillet, heat oil. Piece by piece, dip tofu into flour, then

in egg mixture, and again in flour. Sauté until

lightly browned, about 3 minutes on each side.

 

Serve war, arranged on a platter with cocktail forks and a bowl of sauce for

dipping. Surround platter with curly lettuce leaves or

large sprigs of parsley. 4 to 6 servings.

 

servings: Use egg white only.

 

The tofu squares may be cut larger and used as part of a main course, topped

with Vegetable Stir-Fry with Ginger Sauce.

 

Substitute other sauces such as Zesty Tomato Sauce, Tomato-Yogurt Sauce, Sweet

and Sour Sauce, or Peanut Sauce.

 

Description:

" Even " tofu skeptics " will enjoy this nutritious, high-protein

appetizer. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/6/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

 

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NOTES : Advance Preparation: The sauce may be prepared in advance. Dry

ingredients may be combined and set aside, as may be the

egg-milk mixture. For best results, tofu must be sautéed just before serving.

 

Hints: For the recipes in this book, purchase toasted wheat germ; it keeps

longer and has a nuttier flavor. Always refrigerate to

prevent rancidity.

 

Tofu is available in " firm " and " soft " varieties. Firm is the better choice

when the tofu is to retain its shape; soft is

preferable for using in blended deserts, dressings, and dips. Fresh tofu is

always preferable to the canned variety.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Ginger Sauce

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Basics

 

Amount Measure Ingredient -- Preparation Method

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6 tablespoons rice vinegar

6 tablespoons sugar

3/4 cup plus 1 tablespoon water

2 tablespoons soy sauce

1 tablespoon corn starch

1 tablespoon finely minced gingerroot

 

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.

 

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.

 

Description:

" This is my favorite sauce for the Vegetable Stir-Fry and for the

Batter-Dipped Tofu appetizer. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/6/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

Yield:

" 1 cup "

 

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Per serving: 326 Calories (kcal); trace Total Fat; (0% calories from fat); 2g

Protein; 84g Carbohydrate; 0mg Cholesterol; 2065mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 5 1/2

Other Carbohydrates

 

NOTES : Advance Preparation: May be made up to 2 days in advance and reheated.

 

Hints: Cornstarch and arrowroot give a clear quality to a soup or sauce while

flour makes it opaque. Use slightly less arrowroot

than cornstarch if you are making a substitution.

 

To quickly mince fresh gingerroot, lay a slice of gingerroot flat on a cutting

board, then bang it with the side of a cleaver or

French chef's knife - presto! minced ginger. This method can also be used to

mince fresh garlic.

Nutr. Assoc. : 0 0 0 0 0 630