• Soyfoodscouncil

Tofu Firecrackers

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 eggs

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.

3 views0 comments

Recent Posts

See All

Zucchini Dippers

Zucchini Dippers, breaded and baked zucchini fries, are a great side dish alongside grilled salmon or chicken, but can also be a main dish. TSP in the breading of the Zucchini Dippers adds a punch of

© 2019 by R&C. Proudly created with Wix.com