Tempura and Ponzu

This stuff is so delicious, and not terribly complicated. It is good without any ponzu sauce, but the sauce is so simple to make, you will definitely want to try it.

I cubed the tofu and set it on a clean towel to drain away excess moisture.

The tempura mix consists of equal parts: cornstarch, nutritional yeast and wheat flour and a teaspoon of salt. (Try rice or potato flour if you don't want gluten.) Use about 1/3 cup of each. 

Toss the cubes in the dry mix and gently lower into hot oil. Used about a quarter inch of coconut oil in a frying pan at medium heat.

 

Fry for 4 or 5 minutes; then flip (carefully) to crisp the other side. Stir a little to make sure all the pieces are coated with oil. Scoop out with a slotted spoon and drain on some paper toweling.

The ponzu sauce consists of:

Soy sauce - about a half cup

The juice of 1 lemon and 1 lime

A tablespoon of vinegar

And a couple of teaspoons of honey

Drizzle a little over your crispy tofu for a real treat.

Good for breakfast, lunch or dinner!

A successful marriage requires falling in love many times, always with the same person.

Mignon McLaughlin