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| Batter-Dipped Tofu |
ingredients
- 225g/8oz firm tofu
- 125g/41⁄2oz plain flour
- 2 tablespoons toasted wheatgerm
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon milk
- 1 teaspoon hot pepper sauce
- 2 tablespoons sunflower oil
For the ginger dipping sauce
- 100ml/31⁄2fl oz rice vinegar
- 50g/2oz granulated sugar
- 2 tablespoons light soy sauce
- 1 teaspoon cornflour
- 1 tablespoon finely minced fresh root ginger
Serve 4-6
- To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the heat and simmer, stirring occasionally, for 5 minutes.
- Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon water, and stir into the sauce. Keep stirring until the sauce is clear and thickened. Remove the pan from the heat, and stir in the ginger. Keep warm until needed.
- Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside.
- Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper in a medium bowl.
- In a separate bowl, lightly whisk the egg using a fork. Add the milk and hot pepper sauce, and whisk again to combine.
- Heat the oil in a large wok over a medium-high heat. Piece by piece, dip the tofu in the flour, then in the egg mixture, and again in the flour. Fry the pieces of tofu for about 3 minutes on each side until golden brown (if necessary, cook in batches so that the temperature of the oil does not drop). Drain on kitchen paper.
- Serve immediately with a bowl of the ginger sauce for dipping.
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