Tofu and Vegetable Tempura with Ginger-Lime Sauce
Servings
6people
Servings
6people
Ingredients
  • 8ounces extra-firm (not silken) tofu
  • 2tablespoons peeled and finely chopped fresh ginger
  • 1 serrano pepper, finely choppedremove seeds for less heat
  • honey
  • 2tablespoons tamari
  • 1 head broccoli
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 2 large carrots
  • tea seed oil or canola oilfor frying
  • 1 1/2 cups unbleached all-purpose flour
  • 1cup plus 1-2 tablespoons ice water
  • 1/8teaspoon sea salt
  • 1/4teaspoon black pepper
Instructions
  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.
Recipe Notes
Nutrition Facts
Tofu and Vegetable Tempura with Ginger-Lime Sauce
Amount Per Serving
Calories 363 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Sodium 285mg 12%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

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