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It’s December, which in Britain means beer, beer, and more beer. Fish and chips at least once a week is standard. So I decided to combine my love for beer and battered then fried food, with a vegan spin. Welcome to beer battered vegan tofish.
1 pack of firm tofu 400 grams (0.88 pounds)
1 cup of
spelt flour (or flour of your choice)
1 teaspoon baking powder
Pinch of sea/pink salt
1 tablespoon gram flour (optional)
1.5 cups (12 ounces) of chilled beer (or soda water)
1 tsp garlic powder
1/2 cup soy sauce (4 ounces)
1 sheet of nori (sushi wrap)
Drain and press the tofu. Its important to get most of the water out.
Once drained cut corner to corner to get two triangles.
Now slice the in half so you have four triangles.
Pour the soy sauce in a bowl and dip in the tofu triangles.
Allow to marinate while you prepare the batter.
In a large bowl add the flours, salt, garlic and baking powder.
Mix together with a fork or hand whisk.
Pour in the beer and whisk until you have a thick batter.
You want the batter to be thick enough to stick to the tofu.
If it's too thin add a little more flour and whisk again.
Quarter fill a frying pan with oil and turn the heat up to full.
Deep fat frying can be dangerous so do not leave the pan unattended.
Prepare the tofu while the oil heats up.
Remove the tofu from the soy sauce and place on the nori sheet.
The seaweed gives the tofu a fishy taste and is like the skin on real fish.
Using a sharp knife or scissors cut around the tofu so the nori sits on one side.
Do this with all four pieces.
After a few minutes the oil will start to bubble.
Drop a small bit of batter into the oil to check the heat. It should bubble, go golden brown and crispy. When it does this your oil is ready.
Keeping the nori sheet on top put the tofu in the batter and cover.
Gently drop into the oil and do the same with the rest of the tofu.
Let it fry for 3 minutes then flip over & cook the other side for a minute or two.
Place the tofish on kitchen towel to absorb the excess oil.
Serve immediately with a slice of lemon, chips, peas and
This recipe was republished with permission from Aaron Calder Vegan.
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