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1
Sift all the dry ingredients together in a large bowl.
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2
Beat the egg and food coloring, if using, together in another bowl.
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3
Once incorporated, add the cold water.
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4
Gradually, add the wet ingredients to the dry ingredients and mix thoroughly to remove any lumps.
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5
Set aside.
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6
Cook's Note: Different flour absorbs different amounts of liquid so be patient and add slowly.
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7
While the batter is resting, preheat the grapeseed oil in a deep heavy skillet, over medium heat, to around 350 degrees F. Make sure, for safety, that the oil only comes 3/4 of the way up the pan.
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8
For the kebobs:
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9
Alternate the vegetables and tofu on the skewers to form a colorful stick of vegetables.
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10
In a large shallow dish and the flour and season it with salt and pepper, to taste.
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11
Gently roll the tofu and vegetable skewers in the flour, coating it well and shaking off any excess flour.
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12
Dip the skewers into the tempura mix, and let the excess batter drip back into the bowl.
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13
Add the skewers to the hot oil, in batches if necessary, and cook until golden brown and crispy, about 3 to 5 minutes.
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14
Transfer to a serving platter and serve with a simple dipping sauce of soy sauce and chopped chives, if desired.
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15
Enjoy.
