\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/p>\n 1 square Firm Tofu<\/span><\/p>\n 2\/3 C. Flour<\/span><\/p>\n 2 Eggs, lightly beaten<\/span><\/p>\n 4 Scallions, minced<\/span><\/p>\n 1 T. minced, peeled, fresh Ginger<\/span><\/p>\n 1\/3 C. Chicken Stock<\/span><\/p>\n 1\/4 C. Dry White Wine<\/span><\/p>\n 2 tsp. Oriental Sesame Oil<\/span><\/p>\n 1\/2 tsp. Salt<\/span><\/p>\n 1\/2 C. Peanut Oil, for frying<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Cut tofu into 1\/2\u00e2\u20ac\u009d slices. Quarter each slice crosswise. Dredge pieces in flour and then in egg; set aside on wax paper. Combine scallions and ginger and set aside. Combine stock, wine, sesame oil and salt in another bowl and reserve. Lightly cover bottom of frying pan with oil and preheat over medium high heat until hot. Arrange tofu pieces in a single layer in the pan and fry until golden, 2 to 3 minutes. Turn, add more oil if necessary, and fry until underside in golden, another 2 to 3 minutes. Reduce heat to low and pierce each piece of tofu with a fork. Sprinkle evenly with scallion mixture and then with stock mixture. Cook, uncovered, until liquids are absorbed, 3 to 5 minutes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 1 square Firm Tofu 2\/3 C. Flour 2 Eggs, lightly beaten 4 Scallions, minced 1 T. minced, peeled, fresh Ginger 1\/3 C. Chicken Stock 1\/4 C. Dry White Wine 2 tsp. Oriental Sesame Oil 1\/2 tsp. Salt 1\/2 C. Peanut Oil, for frying \u00c2\u00a0 Cut tofu into 1\/2\u00e2\u20ac\u009d slices. Quarter each slice crosswise. Dredge pieces in flour and then in egg; set aside on wax paper. Combine scallions and ginger and set aside. Combine stock, wine, sesame oil…<\/p>\n