We try our best to maintain a healthy lifestyle, ahem, but every so often we just crave something a little more indulgent.
Step forward this awesome recipe for beer battered tofu & chips. It’s one of our guilty pleasures, but it’s oh so worth it!
This is our new and improved twist on the traditional British classic. We’ve refined this recipe to perfection, capturing just the right balance of salty and tangy flavours.
There are a couple of things you’ll need to watch out for. Firstly, not all nori is vegan. We use the Clearspring brand here in the UK. And don’t forget to find a vegan-friendly beer. We use a lovely IPA from one of our favourite breweries, BrewDog.
Roxy & Ben
Beer Battered Tofu & ChipsBen, So Vegan We try our best to maintain a healthy lifestyle, ahem, but every so often we just crave something a little more indulgent.… Print This
For the chips:
- 2 large potatoes
- olive oil
- salt and pepper
For the tofu:
- 400g (14oz) extra firm tofu
- 1 large sheet of nori
- 1 lemon
- 60g (1/2 cup) plain flour
- 60g (1/2 cup) corn flour / cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 80ml (1/3 cup) vegan-friendly beer
- 80ml (1/3 cup) sparkling water
- 500ml (2 cups) vegetable oil
For the mushy peas:
- 130g (1 cup) frozen peas
- soya cream
- salt and pepper
- olive oil
- Preheat the oven to 200°C (400°F / Gas Mark 6).
- Wash and pat dry the potatoes, then slice them into 1cm thick chips (fries). Transfer the chips 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.
- Transfer the frozen peas to a small bowl, cover them in hot water from the kettle and leave them to one side.
- Press the tofu and drain as much excess water from the tofu as possible. Then slice the tofu into 4 evenly-sized triangular pieces. Season each side with pinches of salt and pepper, then drizzle the top side 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.
- Prepare the batter by adding the plain flour, corn flour, baking powder, garlic powder, salt and pepper to a large mixing bowl and stir to combine. Then pour in the beer and sparkling water, and stir until the batter becomes smooth.
- Pour the vegetable oil into a frying pan and heat on a medium – high temperature. The oil should be roughly 2cm deep in the pan. To check the oil is hot enough, drop a small amount of the batter into the oil. The oil will be ready when the batter sizzles and floats to the top.
- 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 avoid the oil splashing back. Fry on each side for 6-8 minutes.
- Remove the tofu from the frying pan and transfer it to a kitchen towel.
- Meanwhile, add the peas to a food processor along with a pinch of salt and pepper, a drizzle of olive oil and a tbsp of soya cream.
- Serve the battered tofu with half of the chips and a generous helping of mushy peas. To finish, drizzle the tofu with lemon juice and serve with wedges of lemon.