Tempura Tofu and Spring Vegetables

Tempura Tofu and Spring Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ tablespoons sugar
  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3 tablespoons reduced-sodium tamari
  • 12 ounces sugar snap peas, trimmed
  • 1 ½ tablespoons sugar
  • 1 (14-ounce) package water-packed extra-firm tofu, drained
  • + 19 more ingredients
    • 4.5 ounces all-purpose flour (about 1 cup)
    • 1 ½ teaspoons grated peeled fresh ginger
    • 3 tablespoons reduced-sodium tamari
    • 12 ounces sugar snap peas, trimmed
    • 1 ½ teaspoons grated peeled fresh ginger
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 2 cups club soda, chilled
    • 2 cups club soda, chilled
    • 1 pound baby carrots with green tops
    • 1 pound baby carrots with green tops
    • 6 tablespoons rice vinegar
    • 6 tablespoons rice vinegar
    • 12 cups peanut oil
    • 12 cups peanut oil
    • 1 teaspoon baking soda
    • 1 teaspoon baking soda
    • 6.75 ounces rice flour (about 1 cup)
    • 6.75 ounces rice flour (about 1 cup)

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...

View full recipe at My Recipes

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