TOFU BITES & PUNCHY PICKLES

Serves: 2–4 people as a side • Time: 30 minutes

CONTAINS
Vitamins A, C, K & biotin (B7), carotenoids, flavonoids, protein, iron, magnesium & calcium

YOU NEED

1 large carrot, cut into fine matchsticks • 1 teaspoon caster sugar
¼ teaspoon fine sea salt • 4 tablespoons rice vinegar
1 tablespoon soy sauce • 1½ tablespoons lime juice
½ tablespoon dashi or vegetable stock • 100g cornflour
sea salt flakes • freshly ground black pepper
350g silken tofu, cut into 2cm squares • vegetable oil, for shallow frying

POTENTIAL BENEFITS
protects against cardiovascular disease, rheumatoid arthritis, cell damage & cancer • supports eye & bone health & the immune system • anti-inflammatory

Toss together the carrot, sugar, fine sea salt and half the vinegar. Set aside for 30 minutes, then drain. Meanwhile, whisk together the remaining vinegar, the soy, lime juice and stock in a small bowl and set aside. Place the cornflour on a shallow plate and season with salt and pepper. Roll the tofu in the flour to coat. Heat enough oil in a frying pan to come 5mm up the sides and fry the tofu, turning constantly, for 5 minutes, until crisp and golden all over. Serve immediately, with the pickled carrots and sauce alongside for dipping.