Tofu And Pepper Tempura Recipes

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TOFU TEMPURA: DEEP FRIED VEGAN RECIPE



Tofu Tempura: Deep Fried Vegan Recipe image

Provided by Meredith James

Time 20m

Yield 5

Number Of Ingredients 7

14 ounce packet of 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)

Steps:

  • The first step towards the best tempura tofu is to freeze your packet of tofu. This gives the tofu a much chewier, firmer texture that's perfect for deep fried tofu recipes. Use a tofu press to press out as much liquid as you can from the block of tofu before cutting the block into tempura sized strips. 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.
  • 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).
  • 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.
  • 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.
  • Repeat the process, frying tofu in small batches to give them enough space to cook without touching.
  • Serve your tempura tofu with dipping sauces or as part of a larger Japanese-inspired dinner!

Nutrition Facts : ServingSize 5

VEGETARIAN TEMPURA FRIED PEPPERS



Vegetarian Tempura Fried Peppers image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h

Yield 8 servings of 2 to 3 appetizers each

Number Of Ingredients 15

16 to 24 medium pepperoncini peppers, drained
1/8 cup vegetable oil
1 zucchini, small dice
1 yellow squash, small dice
1 small eggplant, peeled and diced small
1 small white onion, small dice
2 cloves garlic, chopped
1/2 cup bread crumbs, or enough to bind stuffing
4 ounces (1 cup) shredded Cheddar
1 cup all-purpose flour
1/2 cup cornstarch
3 teaspoons baking powder
8 ounces cold seltzer
Salt and freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)

Steps:

  • Make a small slice in the peppers and remove seeds. Set aside on paper toweling to dry.
  • Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside to let cool.
  • Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper.
  • Heat canola oil to 375 degrees F in a deep fryer.
  • Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and serve warm.

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

  • Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
  • Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
  • In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
  • Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

SALT AND PEPPER TOFU



Salt and Pepper Tofu image

The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).

Provided by Hetty McKinnon

Categories     dinner, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1/2 teaspoon five-spice powder
1/4 teaspoon ground ginger
1 (14-ounce) package firm tofu, drained
1/2 cup cornstarch
Neutral oil such as canola or grapeseed
2 scallions, trimmed and finely sliced
1 long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced
Cooked rice, to serve

Steps:

  • To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
  • Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
  • Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
  • Line a large plate with a paper towel or a clean kitchen towel.
  • Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
  • The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
  • Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.

TEMPURA GREEN BEANS, YELLOW BEANS AND TOFU



Tempura Green Beans, Yellow Beans and Tofu image

A lime and soy dipping sauce accompanies this appetizer from A Pacific Cafe in Kapaa, on the Hawaiian Island of Kauai.

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water
6 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
1 1/2 teaspoons wasabi paste*
1/2 teaspoon dried crushed red pepper
1 14-ounce package firm tofu
Vegetable oil (for frying)
24 yellow wax beans, trimmed
24 thin green beans, trimmed
*Wasabi (horseradish) paste is sold at Japanese markets and some supermarkets.

Steps:

  • Combine first 5 ingredients in blender. Add 1 3/4 cups water and blend until smooth. Transfer batter to shallow dish.
  • Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.
  • Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice into 1/2-inch-wide logs. Arrange tofu in single layer on several layers of paper towels. Cover with paper towels. Let stand 1 hour.
  • Pour enough oil into heavy large Dutch oven to reach depth of 3 inches. Heat oil to 375°F. Working in batches, dip beans into batter, shake off excess and add to oil. Fry until golden, stirring often, about 3 minutes per batch. Using slotted spoon, transfer to paper towels; drain. Repeat with tofu and batter.
  • Serve beans and tofu with sauce.

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