Tempura Tofu with Ponzu Dipping Sauce | Vegan Food & Living

Tempura Tofu with Ponzu Dipping Sauce

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.

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

  1. 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.
  2. Meanwhile, to make the dipping sauce, mix all ingredients together and set aside.
  3. 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.
  4. 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.
  5. Remove the tofu from the oil with a slotted spoon and blot with kitchen towel.
  6. Serve immediately with the ponzu dipping sauce.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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