Ingredients
The following ingredients have 4 Servings
- 1 medium zucchini
- 6 - 8 medium mushrooms
- 6-8 green onions
- 12-15 asparagus stalks
- 4-5 oz. extra firm tofu
- 1/3 cup ponzu
- 1 large egg
- 1 cup sparkling water (I used tangerine le croix) (very cold)
- 1 cup flour, (all purpose or rice flour)
- extra flour for dredging
- oil for frying
- 1/3 cup ponzu sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon wasabi paste or Chinese hot mustard
Instruction
- Start by cutting the tofu into strips and soak in the ponzu for a few hours. Tofu is a chameleon and will absorb the flavors of what it's in.
- Cut the vegetables into sticks or cubes.
- Now prep the batter. Beat the egg until it's frothy. Stir in the carbonated water and blend well.
- Slowly stir in the flour until you have a batter.
- Dredge all the wet foods (like the tofu, onions, etc) in flour. This helps the batter to adhere better.
- Heat the oil to 360° - the hot oil is essential to having a fluffy, not greasy coating. I used canola because it has very little flavor and a high smoke point.
- Using tongs, dip the vegetables in the batter and coat them well. Carefully lay them into the hot oil, making sure not to over crowd, and cook until they are golden brown.
- Remove from oil and drain on paper towels or coffee filters.
- Repeat with all the veggies and the tofu until they are all done.
- To make the dipping sauce, mix some ponzu with garlic, hoisin and sesame oil. You can stir in some Chinese hot mustard, or stay true to the Japanese influence of the dish and add some green wasabi paste.
- Serve hot and crispy!
