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Watch Gaz Oakley, aka Avant Garde Vegan, whip up this Chinese-inspired dish in just under an hour!


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
  • 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
  • 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
  • Toasted Cashew Nuts
  • Sesame Seeds



  • 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