Ingredients with Measurements:
- 1 block of firm tofu, cut into 1/2 inch slices
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of ice-cold water
- Vegetable oil for frying
- Soy sauce for dipping
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Wire rack
Step-by-step instructions:
1. In a large bowl, mix together the flour, cornstarch, baking powder, and salt.
2. Slowly add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a large pot or deep-fryer to 375°F.
4. Dip each slice of tofu into the batter, making sure it is fully coated.
5. Carefully place the battered tofu into the hot oil and fry until golden brown, about 2-3 minutes.
6. Use a slotted spoon or tongs to remove the tofu from the oil and place it on a wire rack to drain excess oil.
7. Serve the tofu tempura hot with soy sauce for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 7g
Carbohydrates: 31g
Protein: 9g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour can be used instead of cornstarch for a lighter, crispier batter.
Variations:
- Add sliced vegetables such as sweet potato, zucchini, or eggplant to the batter for a mixed tempura dish.
- Use a spicy dipping sauce instead of soy sauce for an extra kick.
Tips and tricks:
- Make sure the oil is hot enough before adding the tofu to ensure a crispy exterior.
- Do not overcrowd the pot or deep-fryer with too many pieces of tofu at once, as this will lower the oil temperature and result in soggy tempura.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage instructions:
Tofu tempura is best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the leftover tempura in a single layer on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the tofu tempura on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
Garnish the tofu tempura with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
Tofu tempura pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the tempura is not crispy enough, make sure the oil is hot enough and that the tofu is not overcrowded in the pot or deep-fryer.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the tofu is fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese missionaries in the 16th century. It is traditionally made with seafood and vegetables, but tofu tempura has become a popular vegetarian option.
Flavor profiles:
Tofu tempura has a crispy, crunchy exterior and a soft, creamy interior. It is mildly sweet and savory, with a hint of saltiness from the soy sauce.
Serving suggestions:
Serve the tofu tempura as an appetizer or main dish with a side of rice and vegetables.
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Region: Japanese