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Tempura Green and Yellow Beans with Tofu
Serves 6

1 1/2 cups all purpose flour
1/2 cup cornstarch
2 teaspoons ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups ice water

6 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
1 1/2 teaspoons wasabi paste
1/2 teaspoon dried crushed red pepper

14-ounce package firm tofu
24 yellow wax beans, trimmed
24 thin green beans, trimmed

Combine first 5 ingredients for the batter in the blender. Add 1
3/4 cups water and blend until smooth.

Transfer batter to shallow dish. Whisk soy sauce, lime juice,
wasabi and red pepper in small bowl to blend.

Cut tofu horizontally into 1/2-inch-wide slices. Cut each slice
into 1/2-inch-wide logs. Arrange tofu in single layer on several
layers of paper towels. Cover with paper towels. Let stand 1 hour.

Pour enough oil into heavy large Dutch oven to reach depth of 3
inches. Heat oil to 375 deg. F. Working in batches, dip beans into
batter, shake off excess and add to oil. Fry until golden, stirring
often, about 3 minutes per batch.

Using slotted spoon, transfer to paper towels; drain. Repeat with
tofu and batter.

Serve beans and tofu with sauce.


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