1 block tofu, drained
1 1/4 tsp. salt
1 c. chopped green onions, 1/4 to 1/2 inch
2 tbsp. Chinese rice wine or sake (dry cooking sherry can be substituted)
1 tsp. ginger juice
1 c. flour
2/3 c. salad oil
3 tbsp. minced ginger root
1 tbsp. salad oil
1/2 c. water

Cut tofu into 1 inch cubes and place on a plate. Sprinkle 1 teaspoon salt over tofu, along with 1 tablespoon of chopped green onions. Pour wine and ginger juice over tofu and let stand about 2 hours. Turn cubes once. Coat tofu cubes with flour. In a frying pan, heat oil and when it just starts to smoke, add tofu cubes singly. Fry to a golden brown, then remove. Stir-fry remaining green onions and minced ginger with remaining 1/4 teaspoon of salt; add 1 tablespoon of oil. Add 1/2 cup of water and tofu cubes; bring to a boil, then simmer for about 3 minutes or until sauce in pan almost dries up. Serve hot.

COMMENTARY: Coming from Shandong Province, where Confucius called home, this simple and delicious dish can help you win lasting friendships from folks who have a cholesterol phobia.