Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Julianna Grimes
Recipe by Cooking Light April 2010

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Credit: Becky Luigart-Stayner; Styling: Mindi Shapiro

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

428 calories; fat 19.4g; saturated fat 3g; mono fat 10.2g; poly fat 5.2g; protein 12.9g; carbohydrates 46.2g; fiber 4.9g; iron 3.5mg; sodium 826mg; calcium 201mg.
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