Recipe: Crispy Tofu with Plum and Ginger Sauce

CRISPY TOFU WITH PLUM AND GINGER SAUCE

Smooth tofu gets a crisp, brown crust in this Japanese-inspired delicacy. The warm tofu is then swathed in flavorful Plum and Ginger Sauce for a dish with both memorable taste and texture. You can cut the tofu in large slices for an appetizer or light meal or in small bite-sized chunks for hors d'oeuvres.

FOR THE SAUCE:
4 cups vegetable stock
1/2 cup plum jam
1 tablespoon soy sauce
1-inch piece fresh ginger, peeled & minced
2 tablespoons apricot preserves
FOR THE TOFU:
2 pounds firm tofu
1/2 cup whole wheat flour
4 tablespoons corn starch
1/2 cup vegetable oil
1/4 cup sesame seeds

TO MAKE THE SAUCE:
Bring the vegetable stock to a boil and add the plum jam, soy sauce and ginger. Stir vigorously to dissolve the jam.

Let the stock boil once again and add the apricot preserves. Lower the heat and simmer, uncovered, until the mixture is reduced to a slightly syrupy consistency, about 30 minutes. (Extra sauce keeps, refrigerated, for about 1 month.)

TO PREPARE THE TOFU:
Meanwhile, slice each pound of tofu into 16 slices (or into bite-sized cubes for hors d'oeuvres).

Combine the flour and corn starch and coat the tofu slices evenly with the mixture.

Heat the oil in a large frying pan and add only as many pieces of tofu as will fit without crowding. Brown them evenly and set aside on absorbent paper. Continue until all the tofu is cooked.

TO SERVE:
Place 4 pieces on each plate and pour about 3 tablespoons of plum sauce over each serving. Sprinkle with sesame seeds and serve at once.

Serves 6 to 8 as a first course or makes 32 hors d'oeuvres.
Source: Patricia Greenberg, The Fitness Gourmet 1995-2003