For the stuffing, blend the tofu with the olive oil and salt until smooth. Add the chopped herbs. Pipe into the courgette flowers and gather the tops together.
For the tempura batter, whisk together, with a pinch of salt, until smooth.
For the Thai basil sauce, blend together, with a pinch of salt, until almost smooth.
Set the fryer to 175 degrees. Dip the courgette flowers into the batter and then drop into the fryer carefully, one by one.
Serve drizzled with the Thai basil sauce.
For the stuffing, blend the tofu with the olive oil and salt until smooth. Add the chopped herbs. Pipe into the courgette flowers and gather the tops together.
For the tempura batter, whisk together, with a pinch of salt, until smooth.
For the Thai basil sauce, blend together, with a pinch of salt, until almost smooth.
Set the fryer to 175 degrees. Dip the courgette flowers into the batter and then drop into the fryer carefully, one by one.
Serve drizzled with the Thai basil sauce.
