Japanese-inspired crispy tempura-coated bite-sized tofu cubes are the perfect flavour carrier for a light, tangy lemon and dill dipping sauce. The crunch of the fried tempura batter as you bite into the soft, moist tofu centre combined with the zing of the sauce is a delicious contrast of texture and flavour.
TEMPURA TOFU
INGREDIENTS:
1 Tub Earth Source Foods Soft Tofu – cut into 16 cubes
125g Self-raising flour
200ml Chilled water
1 Teaspoon salt
½ Teaspoon ground black pepper
Oil suitable for deep frying
METHOD:
In a bowl add the flour, salt, pepper and mix together.
Add chilled water, whisk, let stand for a few minutes and whisk again. The tempura batter should just coat the back of a spoon, so if too thick, add a little extra chilled water and whisk through.
Heat oil and when hot, dip each piece of tofu in tempura batter and gently place in oil to fry until golden and crispy. This will only take a few minutes. Repeat batches as required.
There will be more tempura batter than needed, so use any left over batter to also coat cauliflower or broccoli florets, or carrot slivers and deep fry for a few minutes until golden.
Drain the fried tofu, along with any fried vegetables, on kitchen paper towel to absorb any excess oil, then immediately transfer to a serving plate with dipping sauce. Enjoy while still hot.
LEMON DILL DIPPING SAUCE
INGREDIENTS:
80ml Olive oil (or good quality eating oil of choice)
60m Lemon juice
3 Tablespoons very finely chopped dill
½ Teaspoon salt
METHOD:
Add all ingredients into a mixing bowl or jug and whisk vigorously. Pour sauce into dipping bowl to serve alongside the Tempura Tofu.
HINTS:
Chilled water means a crispier batter! Ensure oil is hot enough for quick frying by testing with a drop of batter into the oil - it should immediately sizzle and bubble. Fry tofu in 2 or 3 batches rather than all at once, to maintain high oil heat (350 -375°F or 176-190°C). Use frying oil with a high smoke point – healthy vegetable oils that don't oxidise with high heat are always recommended for frying.
