Beer Battered Tofu

Beer Battered Tofu - This is absolutely brilliant - you will think you've been whisked away to the seaside - Classic Fish 'n' Chips.

Servings: 2 yield(s)
Ingredients
    Tofu
  • 250 g Firm Tofu - well pressed and dried
  • 3 tsp Kelp powder OR nori sheets - chopped and finely ground
  • 1 tsp Table salt
  • 2 tsp Garlic powder
  • 0.5 tsp Sweet Paprika
  • 1 tbsp Olive Oil
    • Tatare Sauce
  • 25 ml Mayonnaise
  • 1 tsp Capers - drained and chopped
  • 1 tsp Gherkins - drained and chopped
  • 1 small Spring Onion - finely chopped
  • 0.5 small Lemon - juiced
  • 1 tsp fresh Parsley - finely chopped
    • Beer Batter
  • 95 ml pale Beer - such as pilsner or lager
  • 0.5 cup Plain Flour for dredging
  • 2 tbsp Low-flavour oil for shallow frying
Instructions
  1. Cut the tofu block twice horizontally, to give three slices, then divide these diagonally. Serve with tartare sauce and oven-roasted potato chips (fries) and a green salad.
  2. Leave to drain on paper towels – it is quite important that the tofu be dry in order to absorb the marinade.
  3. Mix the kelp powder and salt in a pestle and mortar, and grind to a fine powder. Add the garlic powder, paprika, and olive oil in a bowl. Add the tofu pieces and gently mix to coat. Let sit for two hours or in the fridge overnight.
  4. Meanwhile, combine all the tartare sauce ingredients and set aside or in the fridge until you’re ready to serve.
  5. When ready to cook, make the batter by placing the flour in a bowl, pouring the beer over and whisking together.
  6. Place the dredging flour on a plate and, one piece at a time, remove the tofu from the marinade, dredge all over in the flour, then dip in the batter and turn to coat.
  7. Fry in a heavy frying pan, over a medium-high heat, for 5 minutes a side. Take care turning them as the batter is quite fragile.
  8. Serve with tartare sauce and oven-roasted potato chips (fries) and a green salad.