~Potatoes, carrots or assorted vegetable tempura can be served with Tofu tempura.~

24 ounces(600g) tofu, well drained

1 egg, beaten

1 cup of ice-cold water

1 1/3 cups all-purpose flour

1/2 teaspoons salt(optional)

4 fresh spinach leaves, chopped

Vegetable oil for deep-frying

Instructions:

1. Pat tofu with paper towel to dry then cut it into halves. Cut into 4 triangular pieces; roll each piece in the flour. Set aside. Mix beaten egg, water, flour, salt and spinach leaves until flour is moistened. Batter will be slightly lumpy. Do not stir batter again after the initial mixing.

2. Heat vegetable oil(1 1/2 inches = 2.5cm to 3.7cm ) in work, skillet or deep fryer to 350 to 360 degrees. Dip tofu pieces into batter by hand or with tongs, spoon or chopsticks. Allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Use a mesh skimmer or perforated metal spoon or spatula to remove tofu from oil. Allow excess oil to drain from tofu. Transfer tofu on plate or individual small dish. Serve accompanied by Tempura sauce and garnishes. Select according to personal preference.

Ingredients for Tempura Sauce:

1 cup soup-stock for chicken broth

1/4 cup soy sauce

1/4 cup Mirin*, Sake* or cooking sherry wine with 1 teaspoon sugar

Combine all ingredients and bring it to a boil. Serve the tempura sauce in individual bowls.

Garnishes

Grated Daikon radish

Grated gingerroot

Toasted sesame seeds

Chopped green onion

Lemon wedges

Salt & pepper

*Available at grocery stores, health food store(some) or at large supermarkets.