Ingredients

• Ingredients 1 Tbsp olive oil 1 pack firm tofu 1 large clove garlic, crushed 2 spring onions and 1 small leek (minced) 1 carrot very finely grated Pinch sea salt 2 Tbsp shoyu or tamari (natural soy sauce) 1 tsp umeboshi paste 2 tsp freshly grated ginger juice 2-3 Tbsp whole-wheat flour Sunflower oil for deep frying (organic and cold pressed) * 2 Tbsp white miso * 2 Tbsp tahini * ½ tsp tamari, soy sauce * ½ tsp lemon juice * Spring water

Preparation

• Preparation Tahini is a thick, smooth paste made from ground sesame seeds.  Serve this sauce over cooked or raw vegetables, tofu, tempeh, or use as a dip or spread. For the Lemon Tahini Sauce: Add the light miso, tahini, tamari, lemon juice and water into a blender and blend until smooth and creamy. (ingredients marked with *) Method In a pan warm the olive oil and sauté the garlic then add the spring onions or leek and carrot. Pop on the lid and cook for 5 minutes until the vegetables are soft. Pat the tofu dry with paper towel and mash with a fork in a bowl.  Add the vegetables from the pan and the remaining ingredients and form into balls, wetting your hands now and again to stop the mixture from sticking. In a heavy bottomed pan heat the sunflower oil, bring to correct temperature and deep fry the tofu balls. Drain on paper towel and serve with the sauce drizzled over the top. Variation – You can add chopped basil, parsley, or chives to the mixture.  Use barley, chickpeas or rice miso instead of a light miso for a different taste.