Vegetable Tempura With Tofu Chili Dipping Sauce

• 1 egg
• 2 cups tempura flour
• 2 cups water
• ice cube
• 1 piece bok choy
• 1 large carrot
• 1 medium zucchini
• 1 quart canola oil
• 12 lb soft tofu
• 12 tablespoon sambal oelek
• 1 egg yolk
• salt and pepper

1. Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
2. Mix tempura flour, with egg and water, add a small amount of ice.
3. Heat up the frying oil.
4. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
5. Dip vegetable pieces in tempura mixture then place in oil.
6. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
7. Remove vegetables from oil with slotted spoon and place on paper towels to cool.
8. For the Tofu chili dipping sauce:.
9. Put tofu, egg yolk and sambal oalek in a blender.
10. Start blender and slowly add oil in a steady stream.
11. If you find the sauce too thick, add some water.
12. Salt and pepper to taste.

egg, flour, water, choy, carrot, zucchini, canola oil, tofu, sambal oelek, egg yolk, salt

Taken from www.food.com/recipe/vegetable-tempura-with-tofu-chili-dipping-sauce-230170 (may not work)