Crispy Tempura Tofu in Thai Red Curry Sauce

July 12th, 2011

I recently found my FryDaddy fryer and have been loving it.

½ package Firm Tofu, cut into ¾ inch (or so) chunks
2 cloves Garlic, diced
1 Tbsp grated or chopped Ginger
2 Tbsp Ponzu Vinegar
1 Tbsp Soy Sauce
1 cup Rice Flour plus extra for coating tofu
¾ cup Club Soda
1 tsp Baking Soda
1 tsp Salt
1/3 jar Thai Red Curry Sauce (I used Tiger Tiger from World Market)

1. Mix garlic, ginger, ponzu and soy sauce together. Toss tofu in the mixture and marinate in the refrigerator for an hour or so.
2. Whisk together the rice flour, club soda, baking soda and salt to make tempura batter.
3. Heat oil to 375 F.
4. Heat curry sauce in a pan on med-low
5. Drain tofu
6. Put rice flour in a tray or shallow bowl
7. Cover 6-8 pieces of tofu in rice flour, then dip in tempura batter and fry until golden brown.
8. Place fried tofu on paper towels to drain while repeating with the rest of the tofu
9. Serve tofu over a few spoonfuls of curry sauce

This amount would serve two as a side dish or appetizer. I had a few pieces of tofu left over.

Sorry, I didn’t take pics…I was hungry!

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