- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cornstarch
- 2 teaspoons Ground Ginger
- 1 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1 3/4 cups Ice Water
- 6 tablespoons Low Sodium Soy Sauce
- 1/4 cup Organic Lime juice freshly squeezed
- 1 1/2 teaspoons Cream Style Horseradish
- 1/2 teaspoon Dried Crush Red Peppers
- 1 package Organic Hawaiian Style (Fried) Tofu (14 ounce package)
- 24 Wax Beans
- 24 Organic Green Beans trimmed
Directions
Combine first 5 ingredients in blender. Add 1 3/4 cups water and blend until smooth. Transfer batter to shallow dish.
Whisk soy sauce, lime juice, horseradish and red pepper in small bowl to blend.
Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice into 1/2-inch-wide logs. Pour enough oil into heavy large Dutch oven to reach depth of 3 inches. Heat oil to 375°F. Working in batches, dip beans into batter, shake off excess and add to oil. Fry until golden, stirring often, about 3 minutes per batch. Using slotted spoon, transfer to paper towels; drain. Repeat with tofu and batter.
Serve beans and tofu with sauce.
