Seaweed and Tofu Beignet, Yuzukosho and Lime Mayonnaise

• ½ cup dried seaweed
• 225 g (8 oz/1½

Place the seaweed in a small bowl and cover with warm water. Stand for 10 minutes until softened. Drain. Squeeze the seaweed to remove excess water and julienne. Whisk the flour, bicarbonate of soda and salt in a large bowl. Whisk in the seaweed, eggs and tofu. Gradually add the soda water, until a smooth batter forms: it should be the consistency of a thick pancake batter. Refrigerate the batt