Tempura Tofu and Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 (14-ounce) package water-packed extra-firm tofu, drained |
12 cups peanut oil |
6 tablespoons rice vinegar |
1 1/2 tablespoons sugar |
3 tablespoons reduced-sodium tamari |
1 1/2 teaspoons grated peeled fresh ginger |
1 pound baby carrots with green tops |
4.5 ounces all-purpose flour (about 1 cup) |
6.75 ounces rice flour (about 1 cup) |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups club soda, chilled |
12 ounces sugar snap peas, trimmed |
Directions:
1. Place tofu on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut tofu in half horizontally; cut blocks into 16 (1/2-inch-thick) slices. Cut slices in half, crosswise, to form 32 (1 x 1/2–inch) rectangles.
2. Clip a candy/fry thermometer onto the side of a large skillet; add oil to pan. Heat oil to 385°. Combine vinegar and next 3 ingredients (through ginger). Trim carrot tops to 1 inch; peel carrots.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, dip tofu in batter. Place tofu in hot oil, and fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375°. Remove tofu, and drain.
4. Return oil temperature to 385°. Using a slotted spoon, dip carrots in batter. Place carrots in oil; fry 2 minutes or until golden, turning once. Make sure oil temperature remains at 375°. Remove carrots; drain. Return oil temperature to 385°.
5. Using a slotted spoon, dip peas in batter. Place peas in oil; fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375°. Remove peas, and drain. Serve tofu and vegetables with tamari mixture.
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