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
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
• 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.