Tofu and Spring Vegetables

Tofu and Spring Vegetables

Tofu and Spring Vegetables

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

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.

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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.