Saut?ed 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

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.

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.

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

While Ginger Sauce is simmering, cut tofu into 1-inch squares about 1/4 inch thick. Set aside.

In a medium 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. Saut? 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 to 6 servings.

Variation: use egg white only