Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Yellow Wax Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 2 tsp ground ginger
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 3/4 cups ice water
- 1 14 oz (400 gm) package firm tofu
- Vegetable oil (for frying)
- 24 yellow wax beans, trimmed
- 24 thin green beans, trimmed
- =
Directions
1) Combine first 5 ingredients for the batter in the blender.
2) Add 1 3/4 cups ice water and blend until smooth.
3) Transfer batter to shallow dish.
4) Cut tofu horizontally into 1/2 inch (12 mm) wide slices.
5) Cut each slice into 1/2 inch (12 mm) wide logs.
6) Arrange tofu in single layer on several layers of paper towels.
7) Cover with paper towels.
8) Let stand 1 hour.
9) Pour enough oil into heavy large Dutch oven to reach depth of 3" (75 mm).
10) Heat oil to 375 deg F (180 deg C).
11) Working in batches, dip beans into batter, shake off excess and add to oil.
12) Fry until golden, stirring often, about 3 minutes per batch.
13) Using slotted spoon, transfer to paper towels; drain.
14) Repeat with tofu and batter.
Serve beans and tofu with sauce.