Deep Fried Tofu Balls with a Lemon Tahini Sauce

There's more where this came from!

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)

For the Lemon Tahini Sauce:

2 Tbsp white miso

2 Tbsp tahini

½ tsp tamari, soy sauce

½ tsp lemon juice

Spring water

You haven’t lived until you’ve tried these deep-fried tofu balls. They. Are. So. Good.

Prep time: 10 minutes

Cook time: 5 minutes

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.
For the Lemon Tahini Sauce: Add the light miso, tahini, tamari, lemon juice and water into a blender and blend until smooth and creamy.
Drain on paper towel and serve with the sauce drizzled over the top.