This thin but crunchy, tempura-style coating is perfect for Crispy Tofu. Vodka thins the batter yet evaporates rapidly when hot – thus promoting crispiness. Adapted from a SeriousEats.com recipe by Kenji Alt-Lopez.
1/4 cup (60 mL) each: cornstarch, all-purpose flour
2 tsp (10 mL) kosher salt
1/4 tsp (1 mL) baking powder
1/4 cup (60 mL) each: cold water, vodka
In medium bowl, whisk together cornstarch, flour, salt and baking powder. Whisk in water and vodka until smooth, thin batter forms.
Makes enough for 1 lb (1 kg) tofu cubes.
- The batter should be the consistency of pouring cream.
Tested in Imperial