Sauteed Tofu with Ginger Sauce


Ginger Sauce

  • 6 tablespoons rice vinegar
  • 6 tablespoons granulated sugar
  • 3/4 cup plus 1 tablespoon water
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon finely minced gingerroot


  • 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


  1. Ginger Sauce: In 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. Makes 1 cup.
  3. Tofu: While Ginger Sauce is simmering, cut tofu into 1-inch squares about 1/4 inch thick. Set aside.
  4. In a medium bowl, combine flour, wheat germ, and seasonings.
  5. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce.
  6. 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.
  7. 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.

Yield: 4 to 6 servings

Variation: use egg white only

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