Hot & Spicy Tofu

• 2 c. flour
• 3 T. Baking powder
• 2/3 c. water (add a little more water if batter is too runny)
• 1 lb. extra-firm tofu, drained, cut into 1-inch pieces
• Oil for frying
• 1 lb medium zucchini, halved lengthwise and diagonally cut into 1/2-inch-thick slices
• 1 T. minced garlic
• 1 T. minced ginger
• 1 8 oz. can sliced water chestnuts, drained
• 1/2 c. Soy sauce
• 1 c. Rice vinegar
• 1/2 c. water
• 1 c. sugar
• 8 dried Arbol chilies, halved
• (do not eat chilies, unless you are very brave!)
• Cornstarch for thickening
• 2 c. prepared white rice (preferably Jasmine rice)

1. Mix first 3 ingredients together until thickened. Dip tofu pieces into batter, letting extra drip off, and fry in hot oil until browned and crispy (about 5 minutes each side). Drain cooked tofu on paper towel-lined baking sheet. Cook in batches, adding fresh oil if necessary. When finished put pan (remove paper towels) in warm oven. In same frying pan, add zucchini, stir-fry over med-hi heat until done, remove from pan and set aside. If necessary add oil to make about 1/4 c. oil. Add garlic and ginger to pan. Cook for 2 min on Med., stirring. Add water chestnuts and next 4 ingredients. Stir, bring to a boil, reduce heat, cook until sugar is dissolved (about 1-2 min.). Add chilies, cook for 2 more minutes. Thicken using cornstarch water mixture (about 1/4 c. water to 1 T cornstarch).
2. Add zucchini and tofu, stirring carefully so as not to break up tofu pieces. Cover, reduce heat to low, cook until heated through (about 10 min.) Serve over hot white rice. Enjoy!

flour, baking powder, water, extrafirm tofu, zucchini, garlic, ginger, water chestnuts, soy sauce, rice vinegar, water, sugar, chilies, chilies, cornstarch, white rice

Taken from www.epicurious.com/recipes/member/views/hot-spicy-tofu-1202619 (may not work)