Wednesday, November 21, 2007

RECIPE: Turmeric Tempura Tofu with Wasabi Citrus dipping sauce



















I made this last night for dinner and it was ridiculously good... I'm talking amazingly, richly, deeply flavored and more filling than a steak I'm sure. This is no kind of diet food, and is best savored on special occasions (like Tuesday nights!)... the whole dish should fill you up for hours though.


Ingredients:
Breading

2/3 c. Flour
1 tsp. Salt
1 T Turmeric
1 Large Egg
1/2 c. Milk
Pepper to taste

1 14oz. Package Extra Firm Tofu (Cut into 1 1/2in. cubes)

Olive Oil for frying and dipping sauce

Dipping Sauce

3 T Worcester Sauce
1 T Minced Garlic
1 T Wasabi Paste
1 T Sugar
1 T Corn Syrup
1 T Lemon Juice
1/2 T Lime Juice

Makes about Three 6-piece servings.

1.
In a large non-stick pan pour Olive Oil to cover and place over Medium Heat.

2.
Divide the ingriedients for the dipping sauce between three small bowls or ramekins. Mix to dissolve all ingredients (adding a dash of Olive Oil to thin if necessary) and allow to rest until serving.

3. Mix the dry breading ingredients together in a shallow bowl. Add the egg and milk and stir until thoroughly mixed. You should have an airy, adobe-colored mixture.

4. Press the tofu to drain, cut into one-and-a-half inch cubes, drop the cubes into the breading mixture and turn with a fork to cover. Immediately drop into hot olive oil and fry. Repeat until all the cubes are frying. Allow to cook on one-side for 3-4 minutes. Batter will run - so remove the cubes with a slotted spoon and drain on a paper towel. Repeat the breading steps on the sides of the tofu that didn't form a tempura crust when the breading runs. Fry the opposite side of the tofu cubes. Remove when golden brown crust has formed on tofu cubes.

5. Serve tofu cubes immediately with dipping sauce, goes great with my Amazing Asian Pasta Salad (pictured)... which I'll have to give you the recipe for sometime.