Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
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.
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. Sauté 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