2 lb Firm or extra-firm tofu,

-frozen (see note) 5 c Water

1/2 c Finely minced fresh ginger

-(My note – is this for -real? That’s what It Says!) 3/4 c Soy
sauce

1/2 c Whole-wheat pastry or white

-flour 1/2 c Fine cornmeal

Soy or other vegetable oil -for frying Dip: 1/2 lb Soft tofu

Additional 1/2 c Water

Additional 2 tb Soy sauce

Garnishes: Tofu Tartar Sauce (recipe -follows) Fresh parsley To
defrost tofu, place plastic bag filled with frozen tofu into bowl
of hot water.
After about 15 minutes, drain bowl and ad more hot
water.
Repeat process until tofu is soft.
Remove tofu from plastic
bag, rinse, and then squeeze out excess water by placing cakes
between two plates and pressing plates together while tipping out
water.
Cut tofu horizontally into 1/2 inch thick slices.
In large
shallow pot, combine water, ginger, and soy sauce.
Simmer sliced
tofu in the marinade for 20 minutes.
With large spatula, remove
tofu.
Gently squeeze out excess liquid by pressing tofu between
fingertips.
Set aside.
To make dip, combine soft tofu, 1/2 c water,
and 2 Tb soy sauce in blender or food processor; pour this batter
onto large flat plate.
Place whole-wheat flour in a second flat
plate and cornmeal on a third.
Dredge each slice of marinated tofu
first in flour, then in batter, and last in cornmeal.
Heat oil to
sizzling in large skillet and deep or shallow fry (as you prefer)
each cutlet until both sides are golden brown.
Drain on paper
towels.
Serve with dollop of tartar sauce and sprig of fresh
parsley.
Note: to freeze tofu, place in plastic bag, seal, and
freeze for a minimum of 48 hours before thawing.
The color of
frozen tofu will be a light amber, and when cooked, its texture
will be pleasantly chewy.
Makes 6 servings.