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Crispy Lemon Tofu

kept byClawdia

4 Servings


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 enough 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



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