Ale Battered Tofish with Tartare Sauce and Vegetables
Ingredients
Tofish
- 1 pack of pressed firm tofu (400g approx.)
- 1 cup of white wine
- 1 tsp pink/sea salt
- 1 tbsp vegan fish sauce or soy sauce
- 2 tbsp lemon juice
Batter
- 1 large sushi nori sheet
- 1 tsp baking powder
- 100g flour (plus extra to coat the tofu)
- 1/2 tsp smoked paprika
- 1/2 tsp pink/sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 200ml beer/ale
- Vegetable oil
Tartare sauce
- Soya yoghurt
- Vegan mayonnaise
Sides
- Potatoes for wedges
- Peas
- Carrots
Preparation
Marinade
Mix all the ingredients together in a large bowl and set to one side.
Cut the tofu into 4 triangles, coat in the marinade.
Leave to soak up the flavours for at least one hour or overnight.
Batter and cooking
Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all 4 triangles, then set aside.
To a large bowl add all the dry ingredients and mix together. Pour in the beer and whisk until you get a thick batter. Set aside.
On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 - 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble.
Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 2-3 minutes turn the tofish and cook the other side. The batter should be golden and crisp. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak oil.
Tartare sauce
Mix soya yoghurt and vegan mayonnaise together to make the tartare sauce. Add seasonings or other ingredients if desired.
Sides
Prepare potato wedges by cutting potatoes with skin on and cooking until crisp, such as baking or frying.
Steam or boil peas and carrots until tender.
Tips
Use wholemeal flour in the batter for a healthier option.
A mix of soya yoghurt and mayo keeps the tartare sauce low in fat.
