Tofu Tempura
by
David Heimer
Crispy, yummy, and vegan. This fried tofu goes great as a snack or side dish.
- Level
Intermediate
- Cooking
15m
- Overral
30m
- Ready
Firm Tofu
600gAll-Purpose Flour
to coatVegetable Oil
to fry
Tempura Batter
Potato Starch
15gAll-Purpose Flour
35gSparkling Water
120ml
Equipment
Probe Thermometer
Firm Tofu
600gAll-Purpose Flour
to coatVegetable Oil
to fry
Tempura Batter
Potato Starch
15gAll-Purpose Flour
35gSparkling Water
120ml
Equipment
Probe Thermometer
Tofu Tempura
David Heimer
Add 15g of potato starch and 35g of all-purpose flour to a bowl
Whisk while adding 120ml of sparkling water. The tempura batter is ready
Cut 600g of firm tofu into rectangles
Coat the tofu in the all-purpose flour and dip in the tempura batter. Drain the excess batter on a wire rack
Fry in pre-heated vegetable oil at 170°C or medium heat until lightly golden and let it drain the excess oil. The tofu tempura is ready
Enjoy!