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Crispy Lemon Tofu
Ingredients
Utensils
saucepan, bowl
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!