Ginger Tofu Dip
9 oz solf silken tofu, drained
3/4 inch piece of ginger
1 small shallot
1 garlic clove, crushed
1 T GF soy sauce
2 t rice vinegar
Batter
1 1/4 cups GF flour blend
1 egg
1 cup ice water
sunflower oil for deep frying
1 1/4 lbs of veggies
(asparagus, sliced carrots, snow peas, baby corn, mushrooms, and broccoli florets)
Salt, pepper, and garlic powder to taste
Heat saucepan of oil to 350 degrees or until it browns a drip of the batter immediately
For batter~ beat together all ingredients.
For dipping sauce~ I just threw everything in my bullet, you could use a food processor.
For dipping sauce~ I just threw everything in my bullet, you could use a food processor.
Dip veggies in batter and deep fry for 1-2 minutes until they are crisp. Drain on a paper towel.
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