If you're going to do fish and chips, you have to go with a beer batter ... and you have to skip the fish. This recipe teaches you how to make a delicious tofu "fish" that is then covered in a crispy, delicious beer batter. To finish off the meal, you have a light lemon mayo to compliment each and every bite.

Beer Battered Tofu ‘Fish’ With Lemon Mayo [Vegan]

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Serves

4

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Ingredients

For the Lemon Mayo:

  • 3 tablespoons aquafaba (liquid from a can of chickpeas)
  • 2 tablespoons lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 cup plus 3 tablespoons vegetable oil
  • 1 lemon, zested

For the Tofu "Fish":

  • 1 block of tofu
  • 3 tablespoons aquafaba
  • 2 nori sheets
  • 1 1/4 cups flour
  • 6 2/3 ounces beer
  • Salt and pepper, to taste
  • 2-3 cups vegetable oil
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Preparation

  1.  Add all ingredients for the lemon mayo, except the oil and zest,  into a large jar and use a stick blender to combine them.
  2. Slowly pour in the oil whilst blending the mixture on the lowest setting. Once you’ve used up all the oil, you should have a thick creamy mayo. If not, slowly add in more oil a tablespoon at a time.
  3. Stir in the lemon zest and then place the mayo in the refrigerator until you are ready to use it.
  4. Press the tofu for at least 10 minutes and then cut into quarters.
  5. Cut the nori sheets so that they are the same width as the pieces of tofu (one piece of nori per piece of tofu).
  6. Spoon a thin layer of aquafaba onto the nori sheet strips and wrap them around the tofu.
  7. To make the beer batter, add the salt and pepper to the flour.
  8. Pour in the beer and whisk the batter until it's smooth.
  9. Heat the oil in a medium pan. Add the tofish to the beer batter and then transfer to the oil. Cook for approximately 7 minutes each side or until the batter has turned golden brown in color.
  10. Serve with the lemon mayo on the side.

Notes

*Aquafaba is the liquid from a can of chickpeas

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