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