Tempura Fried Tofu

Serving Size 15

Prep Time 15 mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Extra Firm Tofu  
  • ½ cup of rice flour 
  • ½ cup of all-purpose flour 
  • ¾ tsp of baking soda 
  • ¼ tsp of salt 
  • 1 cup of club soda* 
  • Frying oil (enough to submerge your tempura tofu strips) 

Preparation

  1. Use a tofu press to press out as much liquid as you can from the block of tofu before cutting the block into cubes. Place your tofu strips into a resealable container and freeze overnight. The next day, allow the tofu to thaw, then press out any excess water a second time.
  2. When you’re ready to start preparing your tempura batter, you need to remember to fry your tofu right away, as the batter itself needs to be cold for the best results. You can set up your skillet or pot and start heating up enough frying oil to cover your tempura strips while you prepare the batter (it doesn’t take too long).
  3. Prepare your batter by first measuring out rice flour, all-purpose flour, salt, and baking soda into a mixing bowl. Mix the ingredients together and pour in cold club soda. You don’t need the batter to be smooth; lumpy is fine.
  4. Your oil should be hot now, so it’s time to learn how to deep fry tofu. Take your first tofu strip and give it a good coating of tempura batter. Place it straight into the hot oil and let it cook for 2 minutes. Remove the tempura tofu when it’s crispy and place it on paper towels or a drying rack to remove excess oil.
  5. Repeat the process, frying tofu in small batches to give them enough space to cook without touching.
  6. Serve your tempura tofu with dipping sauces or as part of a larger Japanese-inspired dinner!

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