Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
24 ounces firm tofu (well drained)
1 egg (beaten)
1 cup ice-cold water
1 1/3 cups all-purpose flour
½ teaspoon salt (optional)
4 fresh spinach leaves (chopped)
Vegetable oil for deep-frying
Pat tofu dry with paper towel; cut tofu into halves. Then cut into 4 triangular pieces; roll each piece in the flour. Set aside. Mix beaten egg, water, flour, salt, and spinach leaves until flour is moistened. Batter will be slightly lump. Do not stir batter again after the initial mixing.
Heat oil (1” – 1 ½” = 2.5 cm – 3.7 cm) in wok, skillet or deep fryer to 350 degrees – 360 degrees. Dip tofu pieces into batter by hand or with tongs, spoon or chopsticks. Allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 – 3 minutes. Use a mesh skimmer or perforated metal spoon or spatula to remove tofu from oil. Allow excess oil to drain from tofu. Transfer tofu on plate or individual small dish. Serve accompanied by Tempura Sauce and garnishes. Select according to personal preference.
Makes 4 servings