How do I ensure my beer batter is smooth and crispy?

To achieve a smooth batter, whisk the flour, salt, pepper, and beer until combined. For crispiness, heat the vegetable oil in a medium pan and cook the tofu for approximately 7 minutes each side or until the batter has turned golden brown.

What is aquafaba and how is it used in this recipe?

Aquafaba is the liquid from a can of chickpeas. In this recipe, it's used to create a thick, creamy texture for the lemon mayo and also to help the nori sheets adhere to the tofu pieces.

Can I prepare the lemon mayo ahead of time?

Yes, you can prepare the lemon mayo in advance. After stirring in the lemon zest, place the mayo in the refrigerator until you are ready to serve the 'fish'.

Why is pressing the tofu important for this recipe?

Pressing the tofu for at least 10 minutes helps remove excess water, which is crucial for achieving the desired firmer texture and allowing the nori to adhere properly before battering and frying.

What kind of beer should I use for the batter?

The recipe calls for 6 2/3 ounces of beer to create the batter. While a specific type isn't mentioned, any standard beer suitable for battering will work to achieve a smooth, crispy coating.

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

LB By: Laila Bowman

Author Bio

Laila Bowman spends most of her spare time dreaming up and testing new vegan recipes.... Read More

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Golden brown beer-battered tofu 'fish' fillets, wrapped in nori, served on a plate with a side of creamy lemon mayo.

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Beer Battered Tofu 'Fish' With Lemon Mayo [Vegan]

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Ingredients You Need for Beer Battered Tofu ‘Fish’ With Lemon Mayo [Vegan]

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

Add all ingredients for the lemon mayo, except the oil and zest, into a large jar and use a stick blender to combine them.
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.
Stir in the lemon zest and then place the mayo in the refrigerator until you are ready to use it.
Press the tofu for at least 10 minutes and then cut into quarters.
Cut the nori sheets so that they are the same width as the pieces of tofu (one piece of nori per piece of tofu).
Spoon a thin layer of aquafaba onto the nori sheet strips and wrap them around the tofu.
To make the beer batter, add the salt and pepper to the flour.
Pour in the beer and whisk the batter until it's smooth.
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.
Serve with the lemon mayo on the side.