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Watch Gaz Oakley, aka Avant Garde Vegan, whip up this Chinese-inspired dish in just under an hour!
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
Instructions
Method
- To make the lemon sauce add all the ingredients to a small sauce pan, apart from the cornflour.
- Place the sauce pan over a low heat. Allow the mix to simmer for 10 minutes, stirring every now and then.
- Meanwhile mix together the cornflour in a small bowl with enough water to make it a smooth runny consistency.
- 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 or little more cornflour mixture if its too thin still. 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 3 weeks.
For the crispy tofu
- Add the dry batter ingredients to a mixing bowl & thoroughly mix.
- Whisk in enough kombucha to make it a pancake batter style consistency.
- Heat your oil in a large saucepan (filled no more than half way high) over a medium 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.
- Carefully dip the tofu cubes into the batter before gently placing them into the oil.
- 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.
- 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.
For the crispy tofuTo serve This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.
