Tofu and Pepper Tempura

Name: Tofu and Pepper Tempura
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 12 larges bamboo skewers, soaked in water for 15 minutes; 118 milliliters cornstarch; 1 egg; 118 milliliters all-purpose flour; 237 milliliters all-purpose flour; 1 liters grape seed oil, for frying; 237 milliliters diced green pepper; 237 milliliters diced red onion; 237 milliliters diced red pepper; 1 teaspoons salt; 6 servings Salt and freshly ground black pepper; 237 milliliters mushroom caps; 6 servings Soy sauce and chives, for dipping, optional; 1 teaspoon sugar; 473 milliliters diced tofu; 158 milliliters iced water; 1 teaspoon yellow food coloring

Tofu and Pepper Tempur A mixture of flour, salt, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a dairy free and vegetarian diet. It is a pretty expensive recipe for fans of Japanese food. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Sift all the dry ingredients together in a large bowl. Beat the egg and food coloring, if using, together in another bowl. Once incorporated, add the cold water. Gradually, add the wet ingredients to the dry ingredients and mix thoroughly to remove any lumps. Set aside.

Ingredients you will need

Food Color

Water

Egg

Equipment you will use

Bowl

While the batter is resting, preheat the grape seed oil in a deep heavy skillet, over medium heat, to around 350 degrees F. Make sure, for safety, that the oil only comes 3/4 of the way up the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Alternate the vegetables and tofu on the skewers to form a colorful stick of vegetables.

Ingredients you will need

Vegetable

Tofu

Equipment you will use

Skewers

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.

Ingredients you will need

Salt And Pepper

Vegetable

All Purpose Flour

Roll

Tofu

Dip

Equipment you will use

Skewers

Bowl

Add the skewers to the hot oil, in batches if necessary, and cook until golden brown and crispy, about 3 to 5 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Skewers

Transfer to a serving platter and serve with a simple dipping sauce of soy sauce and chopped chives, if desired. Enjoy.

Ingredients you will need

Dipping Sauce

Soy Sauce

Chives

Equipment

Bowl

Frying Pan

Skewers

Ingredients

Servings:

1teaspoon

baking powder 1teaspoon

baking soda 12larges

bamboo skewers, soaked in water for 15 minutes 118milliliters

cornstarch 1

egg 118milliliters

all-purpose flour 237milliliters

all-purpose flour 1liters

grape seed oil, for frying 237milliliters

diced green pepper 237milliliters

diced red onion 237milliliters

diced red pepper 1teaspoons

salt 6servings

Salt and freshly ground black pepper 237milliliters

mushroom caps 6servings

Soy sauce and chives, for dipping, optional 1teaspoon

sugar 473milliliters

diced tofu 158milliliters

iced water 1teaspoon

yellow food coloring

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.