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Ingredientes
- 1/2 lb hard tofu
- 2 Tbsp. toasted wheat germ
- 1/4 tsp dill weed
- 1/4 tsp paprika egg
- 3 dsh warm pepper sauce
- 1/2 c. unbleached flour
- 1/2 tsp thyme
- 1/4 tsp garlic pwdr
- 1/4 tsp black pepper
- 1 Tbsp. lowfat milk
- 2 Tbsp. safflower oil
- 6 Tbsp. rice vinegar
- 3/4 c. plus 1 Tablespoons Water
- 1 tsp cornstarch
- 6 Tbsp. sugar
- 2 Tbsp. soy sauce
- 1 Tbsp. finely chopped gingerroot
Direcciones
- 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 min. Meanwhile, in a small bowl, combine cornstarch and 1 Tablespoons water; stir into sauce. Cook mix, stirring till clear and thickened. Remove pan from heat; stir in ginger.
- Makes 1 c.. 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 in lowfat milk and warm pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mix, and again in flour. Saute/fry till lightly browned, about 3 min on each side.
- Serve hot, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or possibly large sprigs of parsley.
- Makes 4-6 servings.
- VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 5 servings | |
| Calories 203 | |
| Calories from Fat 63 | 31% |
| Total Fat 7.13g | 9% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 387mg | 16% |
| Potassium 170mg | 5% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 16.11g | 11% |
| Protein 5.68g | 9% |
