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.

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.

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.