Recipe courtesy of The Soyfoods Council.
1 pound soft or firm tofu
1 bottle Louisiana hot pepper sauce
2 large eggs
2 cups cold sparkling water
2 cups all purpose flour
Low-Linolenic Soybean oil as needed for deep-frying
- Cut tofu into dice-sized cubes. Place tofu and hot sauce in a bowl. Cover and place in the refrigerator for 4 to 24 hours. Stir periodically.
- To make tempura, mix large eggs and water in a large bowl. Add flour and mix just until incorporated. If the tempura is too thin, add more flour. If too thick, add more water.
- Remove tofu from the hot sauce.
- Coat tofu with tempura and deep fry in 350°F (175°C) Low-Linolenic Soybean Oil.
Makes 6 servings.
Recipe and photograph courtesy of The Soyfoods Council.