Ingredients
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1 cup whole wheat gluten free flour (or all purpose flour)
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 tablespoons soy milk (or any non-dairy alternative)
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1/4 cup water
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1 package silken tofu (1 pound), drained and cut into 1/2-inch cubes
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1 tablespoon canola oil, divided
Directions
Sub-Title: This easy and delicious vegan tofu tempura is made using simple ingredients and a secret sauce that will transport you back to Japan!
Description: Inspired by traditional Japanese tempura, this delightful dish features crunchy and fluffy tofu pieces coated in a light and savory batter. It’s perfect for anyone who loves tofu and craves a taste of authentic Japanese food.
Ingredients:
– 1 cup whole wheat gluten free flour (or all purpose flour)
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 2 tablespoons soy milk (or any non-dairy alternative)
– 1/4 cup water
– 1 package silken tofu (1 pound), drained and cut into 1/2-inch cubes
– 1 tablespoon canola oil, divided
Instructions:
1. Combine the flour, baking powder, and salt in a large mixing bowl. Stir together until thoroughly mixed.
2. Whisk the soy milk and water together in another small bowl to create a thin liquid mixture.
3. Place the tofu cubes on a plate and carefully press down on each cube with your fingers to release moisture. Set aside.
4. Heat a wok or deep frying pan over medium heat. Add 1 tablespoon of the oil to the pan and swirl gently to coat the bottom.
5. Carefully drop the tofu cubes into the hot oil. Fry until golden brown, about 2 minutes per side. Remove from the oil with a slotted spoon and set aside on paper towels. Repeat with remaining tofu cubes.
6. Return the empty pan to the stove top over medium-high heat. Reduce the heat slightly if necessary. Pour the batter mix into the pan and stir constantly with a wooden spoon or chopsticks until thickened and smooth, about 1 minute.
7. Immediately turn off the heat and pour the batter evenly onto the tofu cubes in the pan, being careful not to let the batter touch the edges. Use a fork or chopsticks to help distribute the batter evenly across the tofu cubes.
8. Using a rubber spatula, lift up the tofu cubes with their surrounding batter, and transfer them to a plate lined with paper towels. Let rest for a few seconds before serving.
Difficulty Level: Easy
Servings: 4
Nutritional Information: Calories: 244; Protein: 9g; Carbohydrate: 10g; Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 231mg; Potassium: 554mg; Fiber: 4g; Vitamin A: 10%; Vitamin C: 10%; Iron: 10%
Total Time Needed: 20 minutes
Note: For best results, use a high-heat setting on your stovetop, but be mindful of splatter. Always test the oil temperature before dropping the tofu cubes in. If the oil appears too cold, allow it to warm up a bit longer.
Steps
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1
Done
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Combine the flour, baking powder, and salt in a large mixing bowl. Stir together until thoroughly mixed. |
|
2
Done
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Whisk the soy milk and water together in another small bowl to create a thin liquid mixture. |
|
3
Done
|
Place the tofu cubes on a plate and carefully press down on each cube with your fingers to release moisture. Set aside. |
|
4
Done
|
Heat a wok or deep frying pan over medium heat. Add 1 tablespoon of the oil to the pan and swirl gently to coat the bottom. |
|
5
Done
|
Carefully drop the tofu cubes into the hot oil. Fry until golden brown, about 2 minutes per side. Remove from the oil with a slotted spoon and set aside on paper towels. Repeat with remaining tofu cubes. |
|
6
Done
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Return the empty pan to the stove top over medium-high heat. Reduce the heat slightly if necessary. Pour the batter mix into the pan and stir constantly with a wooden spoon or chopsticks until thickened and smooth, about 1 minute. |
|
7
Done
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Immediately turn off the heat and pour the batter evenly onto the tofu cubes in the pan, being careful not to let the batter touch the edges. Use a fork or chopsticks to help distribute the batter evenly across the tofu cubes. |
|
8
Done
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Using a rubber spatula, lift up the tofu cubes with their surrounding batter, and transfer them to a plate lined with paper towels. Let rest for a few seconds before serving. |
