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Ingredients

• 1 (14-ounce) package water-packed extra-firm tofu, drained
• 12 cups peanut oil
• 6 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 3 tablespoons reduced-sodium tamari
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 pound baby carrots with green tops
• 4 1/2 ounces all-purpose flour (about 1 cup)
• 6 3/4 ounces rice flour (about 1 cup)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups club soda, chilled
• 12 ounces sugar snap peas, trimmed

Description

MyRecipes Recommends That You Make This Tempura Tofu And Spring Vegetables Recipe From Cooking Light

MyRecipes