| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Japanese |
August 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1/2 |
c |
Cornstarch |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 3/4 |
c |
Ice water |
| 6 |
tb |
Low-sodium soy sauce |
| 1/4 |
c |
Fresh lime juice |
| 1 1/2 |
ts |
Wasabi paste* |
| 1/2 |
ts |
Dried crushed red pepper |
| 1 |
pk |
Firm tofu; (14-ounce) |
|
|
Vegetable oil; (for frying) |
| 24 |
|
Yellow wax beans; trimmed |
| 24 |
|
Thin green beans; trimmed |
INSTRUCTIONS
*Wasabi (horseradish) paste is sold at Japanese markets and some
supermarkets.
Combine first 5 ingredients in blender. Add 1 3/4 cups water and blend
until smooth. Transfer batter to shallow dish.
Whisk soy sauce, lime juice, wasabi and red pepper in small bowl to blend.
Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice into
1/2-inch-wide logs. Arrange tofu in single layer on several layers of paper
towels. Cover with paper towels. Let stand 1 hour.
Pour enough oil into heavy large Dutch oven to reach depth of 3 inches.
Heat oil to 375F. Working in batches, dip beans into batter, shake off
excess and add to oil. Fry until golden, stirring often, about 3 minutes
per batch. Using slotted spoon, transfer to paper towels; drain. Repeat
with tofu and batter.
Serve beans and tofu with sauce.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 510 Calories (kcal); 6g Total Fat; (10% calories from fat);
21g Protein; 99g Carbohydrate; 0mg Cholesterol; 5777mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 6 Vegetable; 1/2 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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