Tofu is amazingly versatile and adaptable. It absorbs the flavors of the ingredients it’s paired with and works in a variety of cooking methods.
Photo: Becky Luigart-Stayner
The batter is made with all-purpose flour, which adheres well because it contains gluten, but too much causes the food to absorb more oil. To reduce absorption we add gluten-free ingredients like rice flour and gas bubble-producing club soda.