Batter Dipped Tofu Recipes

BATTER DIPPED FISH

Steps:

• Sift together mustard and flour.
• Heat oil to 400°.
• Cut the fish into 7x2-inch pieces.
• With a mixer blend the flour mixture with the water, egg, sugar and salt.
• Dip fish into the batter, coating well.
• Drop into the hot oil.
• Fry fish until dark golden brown.
• Remove and drain on paper towels.

BEER BATTERED TOFU

Steps:

• Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
• In a second bowl, mix remaining 6 ingredients.
• Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
• Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
• Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
• Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
• Serve with tartar sauce or sweet chili sauce.

BATTER DIPPED TOFU

Steps:

• GINGER SAUCE:
• In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce.
• Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce.
• Cook mixture, stirring until clear and thickened.
• Remove pan from heat; stir in ginger.
• Use for Batter Dipped Tofu and Vegetable Stir fry.
• TOFU:
• While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick.
• Set aside.
• In a med bowl, combine flour, wheat germ, and seasonings.
• In a separate bowl, lightly beat egg.
• Add milk and hot pepper sauce.
• In a large skillet, heat oil.
• Piece by piece, dip tofu in flour, then in egg mixture, and again in flour.
• Saute until lightly browned, about 3 minutes on each side.
• Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce.
• Surround platter with curly lettuce leaves or large sprigs of parsley.
• VARIATIONS: - use egg white only