1/2 lb firm tofu
1/2 cup unbleached flour
2 tbsp toasted wheat germ
1/2 tsp thyme
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 egg
1 tbsp milk
3 drop hot pepper sauce
2 tbsp safflower oil
GINGER SAUCE
6 tbsp rice vinegar
6 tbsp sugar
3/4 cup plus 1 t water
2 tbsp soy sauce
1 tsp cornstarch
1 tbsp finely minced gingerroot
Directions
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
Servings: 5 servings
Batter Dipped Tofu Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
Recipes as a concept can be traced way back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. However, these, ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of Roman times made use of a good variety of spices, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Continuing our culinary historical journey, there were some books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but rather recipes for the types of meals enjoyed by the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the East, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an eruption in manuscripts on food, the majority of which still exist in private libraries. Over the succeeding few hundred years, the upper-class families of Wesstern Europe strove to serve up the most extravagent banquests, and as a result chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications were greatly in demand as a result of increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Batter Dipped Tofu recipe.
