Ingredients

Tofu Balls

1 large pack Firm Tofu, excess water removed & cut into cubes
2 cups Self Raising Flour
1 tsp Baking Powder
1 tsp Sea Salt
Around 2 cups Lemon Kombucha, add en0ugh to make it a pancake batter style consistency
2 tbs Rice Wine Vinegar
1 ltr Oil, for Frying

Sauce

Juice & Zest 2 Lemons
2 tbs Rice Wine Vinegar
5 tbs Caster Sugar
Pinch Dried Chilli
1 cup Water

2 tbs Cornflour Mixed with 4tbs Water

Vegetables

1 Onion, quartered
Half Head Broccoli, cut into florets
1 Red Pepper, sliced fine
5 Spring Onion, cut into 2cm pieces
1 Carrot, peeled and sliced fine
2 Pak Choi, quartered
1 cup Frozen Peas

Garnish

Toasted Cashew Nuts
Sesame Seeds

Method

For the lemon sauce 

  1. Add all the ingredients to a small sauce pan accept the cornflour mixture.
  2. Place the sauce pan over a low heat. All the mix to simmer for 8 minutes, stirring every now and then.
  3. Whisk in the cornflour mixture, and continue to whisk until the sauce has thickened up. Add a touch more water if it thickens too much. Set the sauce aside until you’re ready to serve. The sauce can be stored in a sealed container in the fridge for up to 4 weeks.

For the crispy tofu

  1. Add the dry batter ingredients to a mixing bowl & thoroughly mix.
  2. Whisk in enough kombucha to make it a pancake batter style consistency.
  3. Heat your oil large saucepan pan (filled no more than half way high) over a medium heat.
  4. 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.
  5. Carefully dip the tofu cubes into the batter before gently placing them into the oil.
  6. Fry the tofu cubes for 3 minutes or until they are golden and crisp. I flip them over half way through cooking using a spider or slotted spoon.
  7. Remove the crispy tofu from the oil & place onto a plate lined with kitchen paper. Season with salt & set them aside until you’re ready to serve.

To serve 

Wok fry your vegetables over a high heat adding a touch of the sauce towards the end of frying.

Serve the vegetables with rice, the crispy tofu balls & lots of sauce. I sprinkle over toasted cashew nuts and sesame seeds. SEE BELOW VIDEO FOR HELPFUL INSTRUCTIONS. Enjoy.

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