Tofish and Chips
Ingredients
- 550g extra firm tofu
- 2 sheets of sushi nori (seaweed sheets)
- 1 lemon, juiced
- 60g flour
- 50g corn flour
- 1/2 tsp salt
- 1 tsp seaweed seasoning flakes (optional but excellent!)
- 140ml original equinox kombucha
- oil for frying
Preparation
Drain the tofu and pat dry. Cut into fillet shapes or triangles about 1 cm thick
Squeeze some lemon juice over each slice of tofu and place a piece of nori, cut to fit, on top
In a medium bowl combine the flours, salt and seaweed flakes if using, then add in the Kombucha, mixing to a smooth batter
Put about 0.5cm of oil in a frying pan and heat until a small piece of tofu dropped in begins to sizzle
Dip each of the tofu fillets in the batter and fry for a few minutes on each side until golden. Drain on kitchen towels
Serve with the chips, peas or beans, plenty of ketchup and a bottle of Original Kombucha