Tofu and Spring Vegetables
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
- 4.5 ounces all-purpose flour (about 1 cup)
- 6.75 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
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