Rumaki Skewers

Ingredients

• 8 oz extra-firm tofu, cut into 3/4-inch chunks
• 4 oz vegan bacon, cut into short strips
• 12 whole water chestnuts, halved
• 2 Tbsp Shaoxing rice wine
• 1 Tbsp dark soy sauce
• 2 tsp toasted sesame oil
• 1/2 tsp ground white pepper
• 1/4 small head lettuce, shredded
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 egg
• 2 tsp neutral oil
• 1 cup water
• 3 cups neutral oil, for frying
• 12 bamboo skewers, 4 to 5 inches long
• 1/2 cup sweet-and-sour sauce
• 1/4 cup hot mustard sauce

Directions

1. Marinate tofu and water chestnuts with rice wine, dark soy sauce, sesame oil, and white pepper for 15 to 30 minutes.
2. Whisk cornstarch, flour, baking soda, sugar, salt, egg, 2 teaspoons oil, and water into a batter. Thread tofu and water chestnut onto a skewer, wrap with vegan bacon, and secure.
3. Dip skewers in batter. Fry one at a time in 350°F oil for 3 to 4 minutes until golden. Drain, arrange over lettuce, and serve with sweet-and-sour and hot mustard sauces.