Tempura Tofu with Ponzu Dipping Sauce
Tempura battered tofu is incredibly light and crisp and is the perfect starter for any vegan or vegetarian! Traditionally a Japanese dish, it is often served with a salty dipping sauce that is sure to warm the taste buds.
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Total Time: 20 minutes
Servings: 4
Total Time: 20 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the tempura tofu:
- 0.25 0.25 pack Cauldron Organic Tofu
- 31.25 31.25 g plain flour
- 0.25 0.25 tsp cornflour
- pinch of baking powder
- 0.125 0.125 tsp salt
- 0.125 0.125 tsp pepper
- 57.5 57.5 ml ice-cold sparkling water
- vegetable oil, for deep frying
- For the dipping sauce:
- 0.75 0.75 Tbsp tamari sauce
- 0.375 0.375 Tbsp lemon juice
- 0.25 0.25 Tbsp mirin
- 0.125 0.125 Tbsp rice wine vinegar
- 0.125 0.125 tsp sugar
Method
- Drain the tofu and place between two chopping boards lined with a clean tea towel or kitchen roll. Put something heavy on top, e.g. food cans, to apply pressure. Once the tofu has been pressed, chop into 16 cubes. Set aside.
- Meanwhile, to make the dipping sauce, mix all ingredients together and set aside.
- To make the tempura batter, mix together the flour, cornflour, baking powder, salt and pepper. Gradually whisk in the sparkling water until you have a smooth batter.
- Heat vegetable oil to 180°C in a deep fryer or heavy based pan. Cover each piece of tofu in the tempura batter before carefully lowering in the hot oil and frying for 3-4 minutes until golden brown with a crispy exterior.
- Remove the tofu from the oil with a slotted spoon and blot with kitchen towel.
- Serve immediately with the ponzu dipping sauce.
