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1
Place tofu on several layers of paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard paper towels. Cut tofu in half horizontally; cut blocks into 16 (1/2-inch-thick) slices. Cut slices in half, crosswise, to form 32 (1 x 1/2-inch) rectangles.
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2
Clip a candy/fry thermometer onto the side of a large skillet; add oil to pan. Heat oil to 385u00b0. Combine vinegar and next 3 ingredients (through ginger). Trim carrot tops to 1 inch; peel carrots.
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3
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt, stirring well with a whisk. Gradually add club soda, stirring until smooth. Using a slotted spoon, dip tofu in batter. Place tofu in hot oil, and fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375u00b0. Remove tofu, and drain.
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4
Return oil temperature to 385u00b0. Using a slotted spoon, dip carrots in batter. Place carrots in oil; fry 2 minutes or until golden, turning once. Make sure oil temperature remains at 375u00b0. Remove carrots; drain. Return oil temperature to 385u00b0.
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5
Using a slotted spoon, dip peas in batter. Place peas in oil; fry 1 minute or until golden, turning once. Make sure oil temperature remains at 375u00b0. Remove peas, and drain. Serve tofu and vegetables with tamari mixture.
