Crispy Lemon Tofu

Step 1/13

• 1 lemons
• 1 tbsp rice wine vinegar
• 2½ tbsp caster sugar
• ½ pinch chili flakes
• 125 ml water

• saucepan

Start by making the lemon sauce. Zest and juice the lemons then add all the ingredients (including lemon juice and zest) to a small sauce pan.

Step 2/13

Place the saucepan over a low heat. Allow the mix to simmer for 10 minutes, stirring occasionally.

Step 3/13

• 1 tbsp cornflour
• 2 tbsp water

• bowl

Meanwhile mix the cornflour and water together in a small bowl to make a smooth runny consistency.

Step 4/13

Gradually whisk the cornflour mixture into the sauce until it has thickened up. Add a touch more water if it thickens too much or a little more cornflour if it’s still too thin. Set the sauce aside until you’re ready to serve. You can store the sauce in the fridge for up to 3 weeks.

Step 5/13

• 200 g firm tofu

Press your tofu to remove as much water as possible A tofu press is good for this.

Step 6/13

Once as much of the water is removed, cut your tofu into larger bite-size cubes.

Step 7/13

• 120 g self-raising flour
• ½ tsp baking powder
• ½ tsp sea salt
• 250 ml kombucha (lemon)

Add the ingredients to make a batter in a mixing bowl and mix thoroughly. Whisk in enough kombucha to make a pancake batter consistency.

Step 8/13

• ½ l vegetable oil (for frying)

Heat your oil in a large saucepan, filled no more than half-way, over a medium-high heat. To test your oil is hot enough, dip a wooden spoon in the oil and if bubbles form around it, the oil is hot enough. NOTE: You can also use a deep fat fryer if you prefer.

Step 9/13

Carefully dip the tofu cubes into the batter before gently placing them into the oil.

Step 10/13

Fry the cubes for 3-4 minutes or until they are golden brown and crispy. Flip them over half-way. You’ll probably have do cook them in batches.

Step 11/13

Once cooked, remove the tofu from the oil and place on a plate lined with kitchen paper. Season with salt and set aside.

Step 12/13

• 200 g rice (for serving)
• 10 g cilantro (for serving)

Chop the coriander and once the rice is cooked, mix together.

Step 13/13

• cashew (for garnish)
• sesame seed (for garnish)

Serve the rice, with the tofu, then cover with the sauce and garnish with chopped cashews and sesame seeds.

Enjoy your meal!