Ripe's Panko tofu with cashew nut topping

Sophie Barclay

There are 3 golden rules to making a good tempura batter: keep it ice cold, dont over-mix and use it immediately.

Ingredients

600 g	Tofu, soft (2 blocks) (Main)
1 cup	Tamarind sauce, cashew flavoured
½ cup	Japanese dipping sauce
1 to fry	Vegetable oil
4 Tbsp	Cornflour
½ cup	Flour
¾ cup	Soda water, chilled
½ tsp	Salt
4 pieces	Ice, cubes
1 ½ cups	Panko breadcrumbs (Main)
2 Tbsp	Sesame seeds, toasted

Directions

1. Drain and pat dry the tofu with paper towels.
2. Cut each block of tofu into 6 cubes.
3. Prepare the Tamarind Cashew Sauce and Japanese Dipping Sauce.
4. Place a wok or large saucepan over a high heat filled with plenty of oil for deep-frying.
5. While the oil is heating, in a medium-sized bowl combine the flours.
6. Add the soda water, ice and salt. Very lightly whisk together. Do not worry about small lumps as it is important not to over-mix the batter.
7. In another bowl place the panko crumbs.
8. To check if the oil is hot enough, drop a little of the tempura mix into the hot oil. If it rises to the surface immediately and is crispy, the oil is hot enough to start frying the tofu.
9. Dip the cubes of tofu into the tempura batter and then coat with the panko crumbs.
10. Carefully drop 3 or 4 pieces of tofu into the oil at a time, so as not to over-crowd the pan.
11. Fry for a few minutes or until crispy and golden. Drain well on paper towels. Repeat the process until all the tofu is cooked.
12. Top with a little Tamarind Cashew Sauce, a sprinkle of the toasted sesame seeds, and a drizzle of our Japanese Dipping Sauce.