Name: SEAWEED-TOFU BEIGNETS WITH JALAPEÑO AND SHIKUWASA JAM PASTE
Cook time: 45 min
Total time: 45 min
Yield: 4 appetizer-sized portions
Ingredients: 1/3 cup Vegenaise; zest of one lime; juice from 1/2 lime; large pinch of salt; zest of one lemon; flesh of one lemon; 1 jalepeno, chopped; 1 TB shikuwasa jam; pinch of salt; 1/4 cup seaweed (I used naga-hijiki); 1/2 cup 00 or AP flour; 1/4 cup rice flour; 3/4 tsp baking soda; 3/4 tsp salt; 1 tsp Ener-G, whisked with 2 TB water; 3 TB silken tofu; 3/4 to 1 cup of plain carbonated water; canola oil, for frying