Tempura Green Beans, Yellow Beans And Tofu

Pat the tofu dry with paper towels and cut into 1-inch cubes, setting them aside on a clean plate.

Combine all-purpose flour, cornstarch, ground ginger, salt, and ground black pepper in a large bowl, whisking together until evenly distributed.

Pour ice water into the flour mixture and whisk gently until just combined; the batter should be lumpy and thick, similar to pancake batter.

Heat vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C), using a thermometer to monitor the temperature.

Working in small batches, dip the yellow wax beans into the tempura batter to coat evenly, then carefully place them into the hot oil.

Fry the yellow beans until golden and crispy, then remove with a slotted spoon and drain on a paper towel-lined plate.

Repeat the dipping and frying process with the green beans, cooking until they are golden brown and crispy.

Transfer the cooked green beans to the same paper towel-lined plate to drain.

Working in batches, dip the tofu cubes into the batter and carefully place them into the hot oil, frying until golden on all sides.

Remove the fried tofu with a slotted spoon and drain on fresh paper towels.

Arrange the fried green beans, yellow beans, and tofu on a serving platter while still warm and serve immediately.