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Frequently paired with
The best thing to pair and share with Tofu Tempura
Ingredients
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Tempura Batter
Tofu
Honey Chili Garlic Sauce
Oil for Frying
Method
Prepare the Tofu
Press the Tofu
Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15 minutes.
Cut the Tofu
After pressing, cut the tofu into bite-sized cubes or rectangles, about 1 inch thick.
Coat in Cornstarch
Gently toss the tofu pieces in cornstarch to coat them evenly. Shake off any excess cornstarch.
Make the Tempura Batter
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well combined.
Add Water
Gradually add the ice-cold water to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Prepare the Sauce
Combine Sauce Ingredients
In a small bowl, whisk together the honey, soy sauce, minced garlic, red chili flakes, and water until smooth. Set aside.
Fry the Tofu
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Dip Tofu in Batter
Carefully dip each cornstarch-coated tofu piece into the tempura batter, allowing any excess batter to drip off.
Fry Tofu
Gently place the battered tofu into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
Drain Excess Oil
Using a slotted spoon, remove the fried tofu from the oil and place it on a paper towel-lined plate to drain excess oil.