Open up the ready done Kimchi mix and pour the juice into a measuring jug before adding water to the 200ml mark.
In a large mixing bowl whish the the flours, salt and kimchi juice together, set to one side.
Finely chop half a chilli, spring onions and thinly slice the tofu before adding the ingredients to the mixing bowl and folding through.
Allow the mixture to rest for 10 minutes in the fridge
Whilst the mixture is resting mix all the dipping sauce ingredients together in a bowl
Chop the spinach, slice the carrot into small batons and add some spring onion before mixing together in a salad bowl ready to serve
Heat ½ a tsp of oil in a frying pan over a medium heat. Add 2 spoons of batter into the pan coating the pan (you may need extra depending on the size of the pan!) Cook for 3-5 minutes each side, adding extra oil if you need.
Serve with a handful of the salad and dipping sauce side – yum!
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