Ingredients:
- 1 block firm tofu, pressed and cut into bite-sized cubes
- 1 cup enoki mushrooms, trimmed
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon white pepper
- 1 teaspoon soy sauce
- 1 cup cold water
- Vegetable oil for frying
- Salt to taste
- Sesame seeds and chopped green onions for garnish
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon finely chopped garlic
Instructions:
- Prepare the Tofu and Enoki Mushrooms:
- Cut the tofu into bite-sized cubes and pat them dry with a paper towel to remove excess moisture.
- Trim the enoki mushrooms and set aside.
- Prepare the Batter:
- In a bowl, whisk together flour, cornstarch, garlic powder, ginger powder, white pepper, and soy sauce.
- Gradually add cold water to the dry mixture, whisking continuously until you have a smooth batter.
- Coat Tofu and Enoki Mushrooms:
- Dip each tofu cube and enoki mushroom into the batter, ensuring they are evenly coated.
- Heat the Oil:
- In a deep pan or wok, heat vegetable oil to 350°F (180°C).
- Fry the Tofu and Mushrooms:
- Carefully drop the battered tofu and mushrooms into the hot oil in batches. Fry until they turn golden brown and crispy, usually 3-4 minutes.
- Drain and Season:
- Use a slotted spoon to remove the fried tofu and mushrooms and place them on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt.
- Make the Dipping Sauce:
- In a small bowl, mix together soy sauce, rice vinegar, sesame oil, honey, finely chopped ginger, and garlic.
- Serve:
- Arrange the crispy tofu and enoki mushrooms on a serving plate. Drizzle with the dipping sauce and garnish with sesame seeds and chopped green onions.
Enjoy your delicious and crunchy Asian-inspired deep-fried tofu and enoki mushrooms!