Ingredients
Tofu Tempura Batter and Frying
- 1/2-1 cup neutral high heat oil (such as grapeseed)
- 16 oz extra firm tofu (drained, frozen, and pressed if possible)
- 1 cup white cake flour (plus more for coating tofu)
- 1 cup chilled club soda
- 1/2 cup ice water
Bowl Components
- 4-6 cups cooked sushi rice
- 1-2 cups shredded carrots
- 1 medium cucumber (thinly sliced or julienned)
- 1 avocado (sliced)
- 1-2 cups shelled edamame
- 2-4 sheets nori (cut into strips)
Sauces and Garnishes
- 1/2 cup vegan mayonnaise
- 3-4 tsp sriracha (or another hot sauce of choice)
- 1/3 cup soy sauce (or tamari)
- 1/3 cup mirin (Japanese sweet rice wine)
- 1/3 cup white sugar
- Sesame seeds (black and white), for garnish
- Pickled ginger, for serve
- Radish slices, for serve
Instructions
- Prep Vegetables and Rice: Prepare the sushi rice according to package instructions. Meanwhile, shred the carrots, thinly slice or julienne the cucumber, slice the avocado, shell the edamame, and cut nori into strips. Set all aside.
- Make Spicy Mayo: In a small bowl, mix the vegan mayonnaise with sriracha until combined. Set aside to allow flavors to meld.
- Prepare Eel Sauce: In a small saucepan, combine mirin, white sugar, and soy sauce. Heat over medium until it reaches a low boil, then reduce to medium-low and simmer for about 5 minutes, stirring occasionally until slightly thickened. Remove from heat and let cool for 10 minutes; the sauce will thicken further as it cools.
- Heat Oil for Frying: Pour oil into a large saucepan to a depth of about 1 inch and heat over medium. Use a thermometer to maintain the oil temperature between 325°F and 375°F for optimal frying. Monitor carefully to keep consistent heat.
- Prepare Tofu: Cut the pressed tofu into cubes or thin rectangles. Pat dry thoroughly with paper towels to remove excess moisture.
- Make Tempura Batter: In a large bowl, whisk together the white cake flour, chilled club soda, and ice water using chopsticks or a fork, leaving some lumps. The batter should be thin and light; avoid overmixing.
- Coat Tofu: Lightly toss tofu pieces in additional white cake flour to help the batter adhere. Then dip each piece into the batter using chopsticks or tongs, shaking off excess batter gently.
- Fry Tofu Tempura: Carefully place battered tofu pieces into the hot oil without overcrowding. The tofu might only be half submerged; cook for 1-2 minutes, then flip and cook the other side for another 1-2 minutes. Remove when the coating is pale golden and crispy. Drain on paper towel-lined plate, avoiding stacking to maintain crispness.
- Repeat Frying: Continue frying remaining tofu pieces, removing any batter bits from oil with a slotted spoon to prevent burning. Tofu tempura is best enjoyed immediately to retain crispiness.
- Assemble Bowl: In shallow bowls, add a base of sushi rice. Arrange tofu tempura, shredded carrots, cucumber, avocado slices, edamame, and nori strips on top.
- Add Sauces and Garnishes: Drizzle spicy mayo and eel sauce over the bowl. Sprinkle with black and white sesame seeds. Serve with pickled ginger and radish slices on the side. Enjoy immediately for best texture and flavor.
Notes
- Freezing and pressing the tofu beforehand helps remove moisture making it crispier when fried.
- Do not overcrowd the pan when frying tofu to maintain oil temperature and crispiness.
- Monitor oil temperature carefully to prevent soggy or burnt tempura.
- Use neutral oil with a high smoke point like grapeseed for frying.
- Tempura batter should be lumpy and thin; avoid overmixing to keep it light and crisp.
- Eat tofu tempura soon after frying as it loses crispness quickly, within 30 minutes.
- The eel sauce thickens as it cools—do not over-reduce it.
- If you prefer a less spicy bowl, adjust the amount of sriracha in the spicy mayo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
- Diet: Vegan
