Tempura Tofu and Spring Vegetables

Arrange the tofu on several layers of paper towels; cover with paper towels. Place a heavy skillet on top; let stand for 30 minutes. Throw away the paper towels. Cut the tofu in half horizontally; cut into 16 1/2-inch-thick cubes. Cut the slices in half crosswise to form 32 1 x 1/2-inch rectangles.Attach a candy roasting thermometer to the edge of a large skillet; add the oil to the pan. Preheat the oil to 385 degrees. Combine the vinegar and the following 3 ingredients (with the addition of ginger). Trim carrot tops to 1 inch; peel carrots.Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour, baking soda,and salt, mixing well with a whisk. Gradually add the soda, stirring until smooth. Use a slotted spoon to dip the tofu in the batter. Add the tofu to the hot oil and saute for 1 minute or until golden brown, turning once. Make sure that the oil temperature remains equal to 375 °. Remove the tofu and drain.Bring the oil temperature to 385°. Use a slotted spoon to dip the carrots in the batter. Saute carrots in oil; saute 2 minutes or until golden brown, turning once. Make sure that the oil temperature remains equal to 375 °. Remove the carrots; drain. Bring the oil temperature to 385°.Use a slotted spoon to dip the peas in the dough. Saute the peas in the oil; saute for 1 minute or until golden brown, turning once. Make sure that the oil temperature remains equal to 375 °. Remove the peas and pat dry. Serve the tofu and vegetables with the tamari mixture.