Title: Aged tofu (figi)
 Categories: Asian, Fish/shellf, Vegetarian
      Yield: 4 Servings
 
      2 pk 10.5 oz. firm tofu
    1/2 c  Flour
           Vegetable oil for frying
    1/2 c  Water
      2 oz Soy Or Tamari sauce
      1 tb Sugar or honey
    1/3 ts Bottled fish stock or
           Vegetable stock
      2 ts Fresh ginger root -- grated
      8    Fresh scallions -- chopped
 
  Wipe tofu dry with paper towels.  Cut the tofu in each box in half,
  then cut each half into four equal portions. Flour each portion
  lightly. Heat vegetable oil to medium hot (350 to 375 degrees). Add
  the tofu, a few at a time.  Fry until golden and remove to drain on
  paper towels. Prepare sauce by placing the water, soy or tamari
  sauce, sweetener and stock in a saucepan.  Bring to a boil and mix
  well, making sure sugar (if using) is dissolved.  To serve, place a
  small amount of the sauce on four warmed plates. Divide the tofu
  evenly among the plates, placing them on the sauce. Garnish with
  grated ginger and chopped scallions.