Created by Chef Christopher Koetke, CEC, CCE, Dean, The School of Culinary Arts at Kendall College, Chicago. “ This is a delicious bar food that combines the crunch of tempura, the soft custard-like texture of tofu, and the bite of Louisiana Hot Sauce. All it needs is some cold beer!”
1 lb. soft or firm pressed tofu
1 bottle Louisiana Hot Sauce
2 cups cold sparkling water
2 cups all purpose flour
Low-Linolenic Soybean Oil as needed for deep-frying
Cut tofu into dice-sized cubes.
Place tofu and hot sauce in a bowl. Cover and place in the refrigerator for 4-24 hours. Stir periodically.
To make tempura, mix eggs and water in a large bowl. Add flour and mix just until incorporated. If the tempura is too thin, add more flour. If too thick, add more water.
Remove tofu from the hot sauce. Coat tofu with tempura and deep fry in 350º F Low-Linolenic Soybean Oil.