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1
Add 2 inches of oil to a heavy-bottomed skillet or pot over medium-high heat.
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2
Heat to 375 degrees F or until a sprinkle of flour sizzles in the oil.
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3
For the drizzle: Combine all ingredients in a jar or bowl, and shake or whisk to combine.
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4
Taste, and adjust the seasoning any way you like by adding more of the ingredients.
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5
For the slaw: Combine sugar and rice vinegar until sugar dissolves.
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6
Add the carrot, scallion, and cucumber.
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7
Stir together and let sit while you fry the tofu.
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8
For the tofu dogs: For the batter, whisk together the flour, salt, baking soda, and ice water until just combined.
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9
Its okay if the batter is lumpy and there are a few ice cubes in the batter.
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10
The batter should be the consistency of pancake batter.
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11
Dip the tofu sticks in the tempura batter, and gently place in the hot oil.
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12
The tofu should sizzle right away.
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13
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.
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14
To assemble, layer tofu and some of the drizzle on hot dog buns.
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15
Stir the cilantro into the slaw and serve on top of the tofu dogs.
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16
Serve with Sriracha or other hot sauce, if youd like.
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17
Enjoy!
