INGREDIENTS FOR BATTER
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water
1 14-ounce package firm tofu
Vegetable oil (for frying)
24 yellow wax beans, trimmed
24 thin green beans, trimmed
Servings: 6
1. Combine first 5 ingredients for the batter in the blender.
2. Add 1 3/4 cups water and blend until smooth.
3. Transfer batter to shallow dish.
4. Cut tofu horizontally into 1/2 inch wide slices.
5. Cut each slice into 1/2 inch wide logs.
6. Arrange tofu in single layer on several layers of paper towels.
7. Cover with paper towels.
8. Let stand 1 hour.
9. Pour enough oil into heavy large Dutch oven to reach depth of 3 inches.
10. Heat oil to 375ºF.
11. Fry until golden, stirring often, about 3 minutes.
12. Using slotted spoon, transfers per batch. to paper towels; drain.
13. Repeat with tofu and batter.
Serve beans and tofu with sauce.
1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water
1 14-ounce package firm tofu
Vegetable oil (for frying)
24 yellow wax beans, trimmed
24 thin green beans, trimmed
Servings: 6
1. Combine first 5 ingredients for the batter in the blender.
2. Add 1 3/4 cups water and blend until smooth.
3. Transfer batter to shallow dish.
4. Cut tofu horizontally into 1/2 inch wide slices.
5. Cut each slice into 1/2 inch wide logs.
6. Arrange tofu in single layer on several layers of paper towels.
7. Cover with paper towels.
8. Let stand 1 hour.
9. Pour enough oil into heavy large Dutch oven to reach depth of 3 inches.
10. Heat oil to 375ºF.
11. Fry until golden, stirring often, about 3 minutes.
12. Using slotted spoon, transfers per batch. to paper towels; drain.
13. Repeat with tofu and batter.
Serve beans and tofu with sauce.
