Batter Fried Tofu. Take your first tofu strip and give it a good coating of tempura batter. Place in hot oil and fry until golden about 3.
Tempura battered tofu with sweet potato chips [XPost /r from www.reddit.com
Place the breaded tofu on the cookie sheet and bake at 400°f (200°c) for about 20 minutes. When preparing tofu for frying, we’ve always blotted it dry and tossed it in cornstarch, which absorbs exuded moisture and ensures a crispy exterior and better browning. Bake for 5 to 7 minutes or until lightly golden brown.
Make The Batter By Whisking The Flour, Baking Powder, Garlic, Onion, Paprika, Beer, Salt And Pepper.
Slice the drained tofu into five cutlets. Slice the tofu into rectangular strips, about 1/2 inch thick. Better fried tofu we brine the tofu to draw moisture out, helping it crisp and brown.
Place It Straight Into The Hot Oil And Let It Cook For 2 Minutes.
Dip the tofu into the buttermilk batter. I like to use my left. Carefully dip slices of tofu in beer batter shaking off the excess.
After 20 Minutes, Take Out Of The Oven And Flip With A Spatula.
Heat around 2 cups vegetable oil in a saucepan on medium heat. Take your first tofu strip and give it a good coating of tempura batter. Season both sides with the salt and pepper and allow to sit out or chill for an hour.
Bake For 5 To 7 Minutes Or Until Lightly Golden Brown.
Place in cornmeal mixture and tap each side to get coating to stick. Place in hot oil and fry until golden about 3. Remove the tempura tofu when it’s crispy and place it on paper.
Heat The Oil To 375 Degrees.
Pat between sheets of absorbent paper or a clean towel. Heat at least 2 inches of oil in a heavy bottomed saucepan or even better use a deep fryer. When preparing tofu for frying, we’ve always blotted it dry and tossed it in cornstarch, which absorbs exuded moisture and ensures a crispy exterior and better browning.
