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Summer Sips: Riesling And Tofu Tempura

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Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidge of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish! The irresistable floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.

Ingredients

  • (14-ounce) package water-packed firm tofu, drained
  • 4 cups (1 quart) safflower oil or peanut oil
  • 1 cup all-purpose flour (about 1 cup)
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1 1/2 cups club soda, chilled
  • ¾ cup prepared sweet chili sauce
  • 1 tablespoon sriracha , or to taste

Preparation

  1. Slice block of tempura into thirds. Place tofu slices on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut each tofu slice into bite size cubes. Hold at room temperature on paper towels while oil is heating.
  2.  Clip a candy/fry thermometer onto the side of a medium deep skillet or large (2 quart) saucepan; add oil to pan. Heat oil to 380°.
  3. Combine flour, cornstarch, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, OR long chopsticks,dip tofu in batter. Gently place tofu in hot oil, and fry 1 minute or until golden, turning once. Fry cubes in small batches; do not crowd pan. Remove each batch of fried tofu with clean slotted spoon, and drain on paper towels.  Make sure oil temperature remains at 375° to 380° during each batch.
  4.  Plate with dipping sauce, and serve. (Keep tempura warm in oven for up to 20 minutes before serving.)

 

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About Our Authors

Kristina King

Born in Colorado and led a nomadic life until the ripe old age of four. Kristina loves to travel, eat, drink wine, and enjoy the outdoors. One of her mottos is: Life is an adventure - enjoy!

George Blanckensee

An expert event planner and an avid basketball and sports fan, George can tell you about all the best off-the-beaten path eateries.

Cameron Parry

Winemaker since 2008, Cameron has been an integral member of the winemaking team at Chateau Montelena since 2004. He and his wife live in Calistoga with their two beautiful daughters.

Kali Clark

A Napa Valley native, Kali returned to the area after a stint on the East Coast and can be found documenting the latest happenings at the Chateau. When not behind the camera, she likes to experiment in the kitchen, travel, and enjoy the outdoors