Tempura Tofu and Spring Veggies

You won’t be able to resist this crispy homemade vegetable and tofu tempura.

tempura tofu

Ingredients:

 

  • 14 ounces of water-packed extra-firm tofu
  • 12 cups peanut oil
  • 6 tbsp rice vinegar
  • 1 ½ tbsp sugar
  • 3 tbsp reduced-sodium tamari
  • 1 ½ tbsp grated peeled fresh ginger
  • 1 lb baby carrots with green tops
  • 4.5 ounces all-purpose flour (1 cup)
  • 6.75 ounces rice flour (1 cup)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups club soda, chilled
  • 12 ounces sugar snap peas, trimmed

 

Preparation:

 

  • Place tofu on layers of paper towels, cover and top with a heavy skillet for about 30 minutes (flatten tofu)
  • Cut tofu in half horizontally
  • Cut blocks into 16 ½-inch-thick slices
  • Cut slices in half, crosswise, to form 32 rectangles
  • Heat oil in a large skillet to 385 degrees
  • Combine vinegar, sugar, tamari, and ginger
  • Trim carrot tops to 1 inch, peel
  • Combine flours, baking soda, and salt. Stir with whisk
  • Gradually add club soda, stirring until smooth
  • Dip tofu in batter
  • Place tofu in hot oil and fry for 1 minute, until golden, turning only once
  • Dip carrots in the batter
  • Fry 2 minutes or until golden, turning only once
  • Dip peas in the batter
  • Fry 1 minute, or until golden, turning only once
  • Serve tofu and vegetables with tamari mixture
  • Enjoy!

 

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