Ingredients
400g Cauldron Organic Tofu, drained and pressed, cut into strips approx. 4 cm thick, 10cm long
Vegetable oil to fry the tofu
For the Batter:
100g plain flour
½ tsp salt
1 tsp baking powder
150ml sparkling water
Pinch of turmeric
For the Caper & Gherkin Layer:
2 tbsp capers, finely chopped
2 tbsp mini gherkins, finely chopped
2 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
4 tbsp flour
For Crushed, Minted Peas:
1 tbsp olive oil
2 shallots, finely sliced
200g fresh peas, blanched in hot water (thawed, frozen peas can be used)
Juice of ½ lemon
½ tsp sugar
1 tsp fresh mint, finely chopped
Salt and freshly ground black pepper
For Tartar Sauce:
1 tbsp capers, finely chopped
1 tbsp mini gherkins, finely chopped
200g vegan mayonnaise
1 tsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1 tsp lemon juice
