Submitted by Chateau Montelena
Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidgen of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish!
The irresistible floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.
Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidgen of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish!
The irresistible floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.
Ingredients
Preparation
(1) Slice block of tempura into thirds. Place tofu slices on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut each tofu slice into bite size cubes. Hold at room temperature on paper towels while oil is heating.
(2) Clip a candy/fry thermometer onto the side of a medium deep skillet or large (2 quart) saucepan; add oil to pan. Heat oil to 380°.
(3) Combine flour, cornstarch, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, OR long chopsticks,dip tofu in batter. Gently place tofu in hot oil, and fry 1 minute or until golden, turning once. Fry cubes in small batches; do not crowd pan. Remove each batch of fried tofu with clean slotted spoon, and drain on paper towels. Make sure oil temperature remains at 375° to 380° during each batch.
(4) Plate with dipping sauce, and serve. (Keep tempura warm in oven for up to 20 minutes before serving.)
- (14-ounce) package water-packed firm tofu, drained
- 4 cups (1 quart) safflower oil or peanut oil
- 1 cup all-purpose flour (about 1 cup)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups club soda, chilled
- 3/4 cup prepared sweet chili sauce
- 1 tablespoon sriracha , or to taste
Preparation
(1) Slice block of tempura into thirds. Place tofu slices on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut each tofu slice into bite size cubes. Hold at room temperature on paper towels while oil is heating.
(2) Clip a candy/fry thermometer onto the side of a medium deep skillet or large (2 quart) saucepan; add oil to pan. Heat oil to 380°.
(3) Combine flour, cornstarch, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, OR long chopsticks,dip tofu in batter. Gently place tofu in hot oil, and fry 1 minute or until golden, turning once. Fry cubes in small batches; do not crowd pan. Remove each batch of fried tofu with clean slotted spoon, and drain on paper towels. Make sure oil temperature remains at 375° to 380° during each batch.
(4) Plate with dipping sauce, and serve. (Keep tempura warm in oven for up to 20 minutes before serving.)
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