Tempura Tofu Dogs

Add 2 inches of oil to a heavy-bottomed skillet or pot over medium-high heat. Heat to 375ºF or until a sprinkle of flour sizzles in the oil.

For the drizzle:
Combine all ingredients in a jar or bowl, and shake or whisk to combine. Taste, and adjust the seasoning any way you like by adding more of the ingredients.

For the slaw:
Combine sugar and rice vinegar until sugar dissolves. Add the carrot, scallion, and cucumber. Stir together and let sit while you fry the tofu.

For the tofu dogs:
For the batter, whisk together the flour, salt, baking soda, and ice water until just combined. It’s okay if the batter is lumpy and there are a few ice cubes in the batter. The batter should be the consistency of pancake batter.

Dip the tofu sticks in the tempura batter, and gently place in the hot oil. The tofu should sizzle right away. Fry the tofu in batches, just a few at a time, until golden and crispy, then remove to paper towels to drain while you fry the rest of the tofu.

To assemble, layer tofu and some of the drizzle on hot dog buns. Stir the cilantro into the slaw and serve on top of the tofu dogs. Serve with Sriracha or other hot sauce, if you’d like. Enjoy!