Delicious Living
  • 8 ounces extra-firm (not silken) tofu
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 1 serrano pepper, finely chopped (remove seeds for less heat)
  • Juices from 2 limes 2 (tablespoons)
  • honey
  • 2 tablespoons tamari
  • 1 head broccoli
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 2 large carrots
  • tea seed oil or canola oil (for frying)
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup plus 1-2 tablespoons ice water
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black pepper

Tofu and Vegetable Tempura with Ginger-Lime Sauce

Lisa Turner | Delicious Living
  • Serves: 6 people
  • Calories per serving: 363

True to its name, tea seed oil comes from Camellia sinensis seeds. Long used in Asian cooking, it has the highest monounsaturated fat content of any plant oil and a smoke point that withstands frying and other high-heat applications. It’s gaining popularity, but if you can’t find it, organic canola oil is a fine substitute. In this recipe, ice water and minimal mixing are keys to a light, crispy batter; if you don’t think you’ll work fast enough to keep the batter cold, mix half at a time.

  1. Place tofu on a wooden cutting board lined with several paper towels. Cover with several more paper towels. Place a heavy weight (cookbook or a heavy skillet) on top and let stand for 1 hour to press out moisture.
  2. Combine ginger, garlic, serrano pepper, lime juice, honey, and tamari in a blender. Purée until well-blended, about 1 minute. Transfer to a bowl and refrigerate.
  3. Cut stem from broccoli and reserve for another use. Cut broccoli into large florets. Cut peppers into strips about 1 1/2 inches wide. Cut carrots crosswise into pieces 3 inches long; then quarter each lengthwise.
  4. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop broccoli, peppers, and carrots into boiling water for 1 minute; drain and drop into ice water. When all are cooled, drain and pat dry. Cut pressed tofu into 1-inch cubes. Line a baking sheet with paper towels and set aside.
  5. Pour 3 inches of oil into a very deep pot (you need at least 3 inches of pot above oil to prevent splattering) and heat to 325˚ (drop a teaspoon of batter into oil; if it quickly browns and floats to the surface, the oil’s hot enough). Meanwhile, in a mixing bowl, combine flour, ice water, salt, and pepper, and stir until just mixed; don’t overmix (some small lumps will remain). Working quickly and using tongs or chopsticks, dip vegetables one at a time into batter, let excess drip off, and then carefully lower into hot oil. Cook in batches, turning occasionally, 2–3 minutes or until golden. Transfer to prepared baking sheet to drain.
  6. Arrange all vegetables on a platter and serve immediately, with dipping sauce on the side.

PER SERVING: 363 cal, 19g fat (12g mono, 6g poly, 1g sat), 0mg chol, 9g protein, 41g carb, 4g fiber, 285mg sodium

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