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