Crispy Vegetarian Ribs
Crispy batter wraps tender vegetarian ribs, paired with sweet and sour sauce. A burst of flavor for everyone, perfect for vegans.
Ingredients
10 items- Dried bean curd sticks (yuba) 100 g
- All-purpose flour 50 g
- Cornstarch 30 g
- Baking powder 2 g
- Five-spice powder 1 tsp
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- White pepper Pinch
- Cooking oil As needed
- Salt and pepper or sweet chili sauce To taste
Nutrition
Steps （6 steps）
Soak the dried bean curd sticks in cold water for 2 hours until completely soft. Squeeze out excess water, cut into 4 cm segments, and pat dry with paper towels.
Place the segments in a bowl. Add light soy sauce, five-spice powder, salt, and white pepper. Mix well and marinate for 15 minutes.
Mix flour, cornstarch, and baking powder in a bowl. Gradually add water while stirring to form a smooth, runny batter that drips steadily from a spoon.
Heat plenty of oil in a wok over medium heat to 170°C (bubbles form around chopsticks). Coat each segment in the batter and fry for 3 minutes until light golden. Drain on a plate.
Increase the heat to high and raise the oil temperature to 190°C. Return all pieces to the oil and fry for 30 seconds until deep golden and crispy. Remove and drain on paper towels.
Sprinkle with salt and pepper or serve with sweet chili sauce. Garnish with coriander and serve immediately while hot and crispy.
Tips
Double-frying is key: the first cook ensures tenderness, the second adds crunch. Batter should not be too thick. Maintain stable oil temperature throughout.
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