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]
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
- 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.
*Aquafaba is the liquid from a can of chickpeas