TEMPURA TOFU RECIPES RECIPES
TOFU TEMPURA - HEALTHY VEGETARIAN AND VEGAN RECIPES - HAPPYCOW
A vegan recipe for Tofu Tempura.
Provided by StraightfromdheartH
Total Time 20 minutes
Prep Time 20 minutes
Yield 2-4
Number Of Ingredients 18
Steps:
- Who can resist these crisp golden brown tofu and nori treat? Cut tofu into 6 slices. Cut each slice into 5 equal parts. Sprinkle the tofu slices with soy sauce. Set aside. Cut seaweed sheets into 1 1/2 inch strips. Wrap each slice of tofu with seaweed strip. Set aside. In a bowl mix together flour, cornstarch, water, soy sauce, black pepper and grated garlic. Mix well. Dip each piece of tofu in batter. Roll onto bread crumbs. Deep fry till golden brown. Enjoy with the ginger and soy sauce dip, which gives added zing to this irresistible dish.
TEMPURA TOFU AND SPRING VEGETABLES RECIPE | MYRECIPES
Provided by Julianna Grimes
Yield 5 servings (serving size: about 6 tofu pieces, 5 carrots, 7 peas, and 2 1/2 tablespoons dipping sauce)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 428 calories, CarbohydrateContent 46.2 g, FatContent 19.4 g, FiberContent 4.9 g, ProteinContent 12.9 g, SaturatedFatContent 3 g, SodiumContent 826 mg
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- Drain the tofu and place between two chopping boards lined with a clean tea towel or kitchen roll. Put something heavy on top, e.g. food cans, to apply pressure. Once the tofu has been pressed, chop into 16 cubes. Set aside. Meanwhile, to make the dipping sauce, mix all ingredients together and set aside. To make the tempura batter, mix together the flour, cornflour, baking powder, salt and pepper. Gradually whisk in the sparkling water until you have a smooth batter. Heat vegetable oil to 180°C in a deep fryer or heavy based pan. Cover each piece of tofu in the tempura batter before carefully lowering in the hot oil and frying for 3-4 minutes until golden brown with a crispy exterior. ?Remove the tofu from the oil with a slotted spoon and blot with kitchen towel. Serve immediately with the ponzu dipping sauce.
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Total Time 1 hours 10 minutes
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- In a large shallow dish and the flour and season it with salt and pepper, to taste. Gently roll the tofu and vegetable skewers in the flour, coating it well and shaking off any excess flour. Dip the skewers into the tempura mix, and let the excess batter drip back into the bowl. Add the skewers to the hot oil, in batches if necessary, and cook until golden brown and crispy, about 3 to 5 minutes. Transfer to a serving platter and serve with a simple dipping sauce of soy sauce and chopped chives, if desired. Enjoy.
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