Ingredients with Measurements:
- 1 block of firm tofu, sliced into thin rectangles
- 1 cup of tempura flour
- 1 cup of ice-cold water
- 1 cup of assorted vegetables (such as sweet potato, zucchini, and bell pepper), sliced into thin strips
- 1 cup of tofu skin, cut into small pieces
- Vegetable oil, for frying
- Salt, to taste
Special equipment needed:
- Deep-fryer or large pot for frying
- Wire rack or paper towels for draining excess oil
Step-by-step instructions:
1. In a large bowl, whisk together the tempura flour and ice-cold water until smooth.
2. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
3. Dip the tofu skin, vegetables, and tofu slices into the tempura batter, making sure they are evenly coated.
4. Carefully place the coated ingredients into the hot oil, frying in batches until golden brown and crispy.
5. Use a slotted spoon to remove the tempura from the oil and place on a wire rack or paper towels to drain excess oil.
6. Sprinkle with salt to taste and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Gluten-free tempura flour can be used instead of regular tempura flour for a gluten-free option.
- Any vegetables of your choice can be used instead of the suggested vegetables.
Variations:
- Add spices or herbs to the tempura batter for extra flavor.
- Serve with a dipping sauce of your choice, such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempura to ensure a crispy texture.
- Do not overcrowd the fryer or pot, as this can lower the oil temperature and result in soggy tempura.
- Use a slotted spoon to remove excess batter from the oil between batches.
Storage instructions:
- Tempura is best served fresh and should not be stored for long periods of time.
Reheating instructions:
- Tempura can be reheated in the oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the tempura on a platter with a garnish of fresh herbs or sliced green onions.
Garnishes:
- Fresh herbs, such as cilantro or parsley
- Sliced green onions
Pairings:
- Serve with a side of steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the tempura batter is too thick, add a little more ice-cold water to thin it out.
- If the tempura is not crispy, make sure the oil is hot enough and that you are not overcrowding the fryer or pot.
Food safety advice:
- Use caution when working with hot oil and always keep a fire extinguisher nearby.
- Make sure the tempura is cooked to a safe internal temperature of 165°F.
Food history:
- Tempura is a Japanese dish that was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
- The tempura batter is light and crispy, while the tofu skin and vegetables add a savory and slightly sweet flavor.
Serving suggestions:
- Serve the tempura as an appetizer or main dish.
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Region: Japanese