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Tofu Tempora

Tofu Tempora

With Sauce With Peanut Butter Sauce

This one came from FoodHighs

NOTE: I did freeze, and it came out great.

NOTE: I used baking powder. Have not yet tried with bakind soda.

Ingredients

  • 1 block (about 14 oz) extra‑firm or firm tofu (pressed; optional: frozen & thawed for a chewier texture)
  • ½ cup rice flour (or use ¼ cup rice + ¼ cup all‑purpose flour)
  • ½ cup all‑purpose flour
  • ¾ teaspoon baking soda (or baking powder)
  • ¼ teaspoon salt
  • club soda (about 1 cup, kept refrigerated)
  • Oil for frying (vegetable, peanut, or other neutral high‑smoke‑point oil)

Method

  1. Prep your tofu – Press (and optionally freeze overnight, then thaw) the tofu to remove excess moisture, then cut into bite‑sized strips or cubes.
  2. Heat the oil – Prepare enough oil in a pot or skillet to cover the tofu pieces, and heat it while you prepare the batter.
  3. Make the batter – In a bowl, whisk together the dry ingredients (rice flour, all‑purpose flour, salt, and baking soda). Pour in cold club soda and stir—lumpy batter is fine. Don’t over stir.
  4. Fry in batches – Dip tofu pieces in the batter, then carefully place them into the hot oil. Fry for about 2 minutes until crispy and golden, then remove and drain on paper towels or a rack.
  5. Serve immediately – Enjoy hot, with soy sauce, ponzu, curry, or dipping sauce of choice. I used Peanut Butter Sauce