Tempura should be very light and delicate. It may be so light that it does not even fully cover the thing which is tempura’d, letting bits of color show through. So on a serving tray, you can identify a snow pea or red bell pepper. The orange one is probably carrot, the white may be parsnip or daikon, the green – oh how I hope it is asparagus.

So this is easy to achieve with the right ratio of ice cold water to egg. But if we are going to omit the egg, we need to replace it with something else that will lighten up the batter. Club soda provides a bubbly fizz in the batter that makes the finished product almost lacey. Baking soda leavens the batter. And rice flour keeps it delicate.

This batter is not quite as see-through as the traditional egg and cold water batter, but is is still light and absolutely delicious!

Today, we are making tofu, but of course, you can tempura whatever you like. Just avoid very very wet veggies, like kale, unless you are fine with a lot of splatter. This from experience… I have tempura’d just about everything.

Freezing Tofu Method

You do not absolutely have to do this, but in my opinion, it makes tempura tofu about 93% better. 🙂 I want my tofu spongy if I am making something like a scramble or maybe a soup, but when I want it to have a bit more of a bite, which is most of the time, I freeze it.

Here’s how:

Cut block of tofu into slices. Spread tofu slices onto a parchment-lined cookie sheet and place it in the freezer. Freeze overnight. Defrost tofu and using paper towels gently press out as much water as you can.

Cut tofu into strips and set aside. In a pot, on about a medium-high heat, add enough oil to submerge tofu strips.

Tempura Batter

Make batter (right before frying to keep it cold) by first combining dry ingredients, flours, baking soda and salt, then stir in cold club soda. Do not overmix; it is okay if it is lumpy. You can use a whisk to combine the ingredients quickly.

Yes, I often stir with my measuring spoons so as to prevent dirtying another spoon.

Now the whisk.

Dip a piece of tofu into the batter. Place it in the hot oil. If it just sinks and nothing happens, your oil is not hot enough. It should cook to a beautiful light brown very quickly. Remove tofu strip and place it on a rack to dry. Cook tofu strips in small batches to avoid overcrowding the pot. This will go fast.

Sprinkle on a little extra salt if you feel it needs it.

Tempura Tofu To-Go

I know what you are thinking! Japanese food in a Chinese container? Asian fusion… mmmm My son loves these with sweet and sour sauce. It works. 🙂

Tempura Tofu

This batter replaces egg with club soda. It is light and delicious! Of course, you can also use this batter to tempura veggies. Serve with a dipping sauce like soy, liquid aminos, coconut aminos (for soy-free), spicy mayo, white sauce, peanut sauce, whatever you like!

Ingredients

• tofu (preferably organic)
• frying oil, enough to submerge tofu strips – I like a combination of coconut oil (for digestibility and low omega 6) and a little peanut oil for flavor
• 1/2 cup rice flour
• 1/2 cup all purpose flour
• 3/4 t baking soda
• 1/4 t salt (or more)
• 1 cup very cold club soda

Method

If desired, freeze-thaw-dry your tofu to change the texture. This method makes tofu less spongy. Cut block of tofu int slices. Spread tofu slices onto a parchment-lined cookie sheet and place it in the freezer. Freeze overnight. Defrost tofu and using paper towels gently press out as much water as you can.

Cut tofu into strps and set aside. In a pot, on about a medium-high heat, add enough oil to submerge tofu strips.

Make batter (right before frying to keep it cold) by first combining dry ingredients, flours, baking soda and salt, then stir in cold club soda. Do not overmix; it is okay if it is lumpy. You can use a whisk to combine the ingredients quickly. Keep the batter as cold as possible!

Dip a piece of tofu into the batter. Place it in the oil. If it just sinks and nothing happens, your oil is not hot enough. If it burns, your oil is too hot. It should cook to a beautiful light brown very quickly. Remove tofu strip and place it on a rack to dry. Cook tofu strips in small batches to avoid overcrowding the pot. This will go fast.

Sprinkle on a little extra salt if you feel it needs it.

Enjoy!

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