Rape seed oil to deep-fry
2x 250gms blocks of firm tofu, drained and cut into 2cm cubes
1-2 tbsp cornflour, arrowroot
1tsp chilli powder
1 tbsp black sesame kids
1 cup broccoli florets
1-2 springonion, cut into julienne, to garnish
1 ltr Water
Piece of kombu seaweed
1 tsp vegan bouillion powder
1-3 tsp unpasteurized barley-soy miso
4 spring onion, finely chopped
First make the broth. Heat the water and kombu in a large saucepan. When it comes to the boil, remove the kombu – this can be dried and used again. Add the bouillion powder and set aside.
For the tofu, heat the rapeseed oil in a wok to 180C. While its heating put the tofu on to a plate, sprinkle with corn flour or arrowroot, sesame seeds and chilli powder, toss so the powder covers all the damp surfaces of tofu. Lower the tofu into the oil in small batches so as not to over crowd the pan, fry for 5-6 mins or until the tofu is crisp and golden, then drain on kitchen paper.
Reheat the broth and when it comes to the boil take off the heat and stir in the miso, to taste. Do not reheat as the health-giving properties of the miso will be destroyed.
Serve the tofu on a plate with julienne spring onion to garnish. Divide the chopped spring onion between bowls and ladle the broth on top, and serve accompanied by the tofu.