Sautéed 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

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

Directions

 * 1) 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) 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. 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.
 * 6) 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 to 6 servings.

Variation: use egg white only