Tofu Recipes

Tofu Tempura

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

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  1. Posted September 14, 2010 at 10:57 pm | Permalink

    RT @AlohaTofu Tofu Tempura-light, crispy crust encasing warm tofu middle! Drool.

  2. Posted May 1, 2013 at 10:42 pm | Permalink

    No i know. Thank you for sharing this

  3. Posted May 5, 2013 at 8:42 pm | Permalink

    If doable, as you develop into expertise, would you mind updating your blog with a lot more details?

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