Tofu Beignets with Raspberry Dipping Sauce

1. 1

   Wrap the tofu in paper towels and drain for 10 minutes.

2. 2

   Meanwhile, in a small saucepan, combine the jam with the raspberries.

3. 3

   Bring to a simmer and cook over moderate heat until the raspberries begin to break down, about 4 minutes.

4. 4

   Pour the raspberry sauce into a bowl and let cool slightly.

5. 5

   In a large, deep skillet, heat 1/4 inch of vegetable oil until shimmering.

6. 6

   In a medium bowl, gently toss the tofu with the cornstarch until well coated.

7. 7

   Add the tofu to the hot oil and fry over moderately high heat, turning once, until light golden and crisp, about 10 minutes.

8. 8

   Transfer the tofu beignets to paper towels to drain.

9. 9

   In a medium bowl, toss the hot beignets with the confectioners' sugar until well coated.

10. 10

    Serve at once, with the warm raspberry sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.