Ingredients

For the tempura tofu:
1 pack of Cauldron Organic Tofu
125 g plain flour
1 tsp cornflour
1 pinch baking powder
1/2 tsp salt
1/2 tsp pepper
230 ml ice-cold sparkling water
vegetable oil, for deep frying

For the dipping sauce:
3 tbsp tamari sauce
1 ½ tbsp lemon juice
1 tbsp mirin
½ tbsp rice wine vinegar
½ tsp sugar

Method

  1. Drain the tofu and place between two chopping boards lined with a clean tea towel or kitchen roll. Put something heavy on top, e.g. food cans, to apply pressure. Once the tofu has been pressed, chop into 16 cubes. Set aside.
  2. Meanwhile, to make the dipping sauce, mix all ingredients together and set aside.
  3. To make the tempura batter, mix together the flour, cornflour, baking powder, salt and pepper. Gradually whisk in the sparkling water until you have a smooth batter.
  4. Heat vegetable oil to 180°C in a deep fryer or heavy based pan. Cover each piece of tofu in the tempura batter before carefully lowering in the hot oil and frying for 3-4 minutes until golden brown with a crispy exterior.
  5. 
Remove the tofu from the oil with a slotted spoon and blot with kitchen towel.
  6. Serve immediately with the ponzu dipping sauce.