1/2 lb Firm Tofu
1/2 c  Unbleached Flour
2 tb Toasted Wheat germ
1/2 ts Thyme
1/4 ts Dill weed
1/4 ts Garlic powder
1/4 ts Paprika
1/4 ts Black Pepper
Egg
1 tb Milk
3 dr Hot Pepper Sauce
2 tb Safflower oil

–GINGER SAUCE–
6 tb Rice vinegar
6 tb Sugar
3/4 c Plus 1 T Water
2 tb Soy sauce
1 ts Cornstarch
1 tb Finely minced Gingerroot

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 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water;
stir into sauce. Cook mixture, stirring until clear and thickened. Remove
pan from heat; stir in ginger. Makes 1 cup. 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 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. Saute until lightly
browned, about 3 minutes on each side. 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 4-6 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