Beer Battered Tofu + Chips

Our plant-based take on a classic British fast food using tofu, nori and beer.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Slice the potatoes into 1cm (0.5”) thick chips (fries). Transfer them to a baking tray, drizzle them with olive oil and season with a pinch of salt and pepper. Toss the chips with your hands to coat them. Then place the baking tray in the oven for 40–45 minutes, until golden.

   
3. 3

   Put the frozen peas into a small bowl, cover them with hot water from the kettle and leave them to one side.

   
4. 4

   Press the tofu and drain as much excess water out of it as possible. Slice it into 4 even-sized triangular pieces. Season each side with pinches of salt and pepper, then drizzle the top sides with lemon juice. Place the large sheet of nori on top and use a pair of scissors to cut it to the same size as the tofu pieces, so the nori covers the top of the tofu.

   
5. 5

   Prepare the batter by putting the plain flour, cornflour, baking powder, garlic garlic powder and a 1/4 teaspoon each of salt and pepper into a large mixing bowl and stirring to combine. Pour in the beer and sparkling water, and stir until the batter is smooth.

   
6. 6

   Pour the vegetable oil into a frying pan and place on a medium-high heat. The oil should be roughly 2cm (0.75”) deep in the pan. To check the oil is hot enough, drop in a small amount of the batter. The oil will be ready when the batter sizzles and floats to the top.

   
7. 7

   As soon as the oil is hot, coat the tofu pieces in the batter on all sides, then carefully drop them into the oil. It’s important you drop the tofu pieces away from you, to prevent the oil splashing back. Fry on each side for 6–8 minutes.

   
8. 8

   Remove the tofu from the frying pan and transfer it to a plate lined with kitchen paper.

   
9. 9

   Put the peas into a food processor with a pinch of salt and pepper and a drizzle of olive oil.

   
10. 10

    Serve the battered tofu with the chips and a generous helping of mushy peas. Serve with lemon wedges.