|10 g||Thai basil|
|5 tbsp||soy souce|
|1 tbsp||sesame oil|
|vegetable oil for frying|
Peel the carrots and turn the cucumber and carrots into spaghetti with a spiral cutter.
Finely chop Thai basil, ginger, garlic and chili. Mix a marinade with soy sauce, sesame oil, and agave syrup. Add lemon juice.
Deep fry the tofu in a pot with plenty of vegetable oil. To test if the fat is hot enough, just hold a wooden spoon in it. If there are bubbles, the fat is hot enough to fry.
Mix the vegetables with the marinade, slice the tofu, and serve. Garnish with roasted peanuts.