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Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Photo by: Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro

Tempura Tofu and Spring Vegetables

Cooking Light APRIL 2010

  • Yield: 5 servings (serving size: about 6 tofu pieces, 5 carrots, 7 peas, and 2 1/2 tablespoons dipping sauce)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 19.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 5.2g
  • Protein: 12.9g
  • Carbohydrate: 46.2g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 826mg
  • Calcium: 201mg
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