Seaweed and Tofu Beignets with Lime Mayonnaise

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At Alma, Los Angeles, these airy beignets are topped with yuzu , a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.

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  • 6

Ingredients

  • LIME MAYONNAISE
  • 1 large egg yolk*
  • 1 tsp. finely grated lime zest
  • 2 tsp. fresh lime juice
  • 1 cup grapeseed or vegetable oil
  • Kosher salt
  • LEMON-JALAPEÑO PASTE
  • 1 large lemon
  • 1 jalapeño, with seeds, chopped
  • Kosher salt
  • SEAWEED AND TOFU BEIGNETS
  • 1/2 cup dried wakame (seaweed)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. kosher salt plus more
  • 1 large egg yolk
  • 3 oz. soft (silken) tofu (about 1/3 cup)
  • 1 cup (or more) club soda
  • Vegetable oil (for frying; about 3 cups)

Preparation

Step 1

SPECIAL EQUIPMENT:
A deep-fry thermometer
LIME MAYONNAISE
Whisk egg yolk and lime zest and juice in a medium bowl. Whisking constantly, slowly add oil, drop by drop at first, and whisk until mayonnaise is thickened and smooth; season with salt.
DO AHEAD: Lime mayonnaise can be made 1 day ahead. Cover and chill.

LEMON-JALAPEÑO PASTE
Finely grate lemon zest; then, using a small knife, remove peel and pith and discard. Halve lemon; remove seeds from flesh. Pulse lemon zest and flesh and jalapeño in a food processor until smooth. Transfer to a fine-mesh sieve and press out liquid; discard liquid. Place paste in a small bowl; season with salt.

DO AHEAD: Paste can be made 1 day ahead. Cover and chill.

SEAWEED AND TOFU BEIGNETS
Place wakame in a small bowl; add warm water to cover. Let stand until softened, about 10 minutes. Drain; squeeze wakame to remove excess water and coarsely chop.
Whisk flour, baking soda, and salt in a large bowl. Whisk in wakame, egg yolk, tofu, and 1 cup club soda, adding more club soda if batter is too thick (it should be the consistency of pancake batter).

Fit a medium saucepan with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°. Working in batches and returning oil to 350° between batches, drop tablespoonfuls of batter into oil and fry, turning occasionally, until crisp, cooked through, and deep golden brown, about 4 minutes. Transfer beignets to a paper towel–lined plate; season with salt.
Dot serving plates with lime mayonnaise; place beignets on plates and dab each one with lemon-jalapeno paste.

DO AHEAD: Batter can be made 1 hour ahead (do not add baking soda and club soda). Cover and chill. Bring to room temperature and whisk in baking soda and club soda just before frying.

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