Tempura Tofu
Prepare to Be Converted
Tempura tofu brings savory flavor, tender texture, and plenty of golden crunch. If your last tofu experience tasted like cardboard, consider this the delicious do-over you deserve.
INGREDIENTS
- 1 package extra-firm tofu, cut into seven ¼-inch slices
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Your favorite dipping sauce
MARINADE
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon garlic chili sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Marinate & Prep the Tofu
Mix the marinade ingredients and pour them over the tofu slices. Let the tofu absorb the marinade, then arrange the slices on a parchment-lined baking sheet and freeze for about 2 hours, until firm.
⭐ Pro tip: Freezing the marinated tofu until firm helps it hold together in the oil.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat each tofu slice in batter and carefully place it in the 380°F oil. Fry for about 2 minutes, until golden and crispy. Work in two batches.
STEP 5: Serve & Enjoy
Rest the tofu on a rack for 1 minute, then serve with your favorite dipping sauce.
