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Ingredients Edit

Ginger Sauce Edit

Tofu Edit

Directions Edit

  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 andhot 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

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