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.
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.
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.
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°.
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.
I'm going to keep playing with it. So far, I've tried asparagus & shrimp. A single recipe covered a pound of each. For the rice flour, you can substitute 7/8 c. flour + 2 T. cornstarch. I think the rice flour might make it taste lighter, though. Only half of both the sugar & oil were needed.
Just made this, it takes a while, about 90m, used a frydaddy, which pobably holds less at a time, so that may be why. Tamari is basically soy sauce, used 12 x-jumbo shrimp,(2 minutes for shrimp)6 spring carrots, and about 3 oz snap peas, halved batter and sauce, which left 2 of us stuffed. Very tasty, will make again, but with frypan to cut time. Side of teryaki noodles.
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