Beer Battered Tofu & Chips

Instructions

1. Preheat the oven to 200°C (400°F /  Gas Mark 6).
2. 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.
3. Transfer the frozen peas to a small bowl, cover them in hot water from the kettle and leave them to one side.
4. 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.
5. 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.
6. 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.
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 avoid the oil splashing back. Fry on each side for 6-8 minutes.
8. Remove the tofu from the frying pan and transfer it to a kitchen towel.
9. 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.
10. 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.