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Vegan Tofu 'Fish' and Chips



  • Serves 4
  • Cooks in 45 mins (20m prep + 25m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

penguin meat alternative

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 200°C (400°F).
  2. 2.In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Slowly pour in the beer, whisking constantly, until the batter is smooth and thick.
  3. 3.Heat the oil in a large pot or deep fryer over medium-high heat until it reaches 180°C (350°F).
  4. 4.Dip each piece of tofu into the batter, shaking off any excess. Carefully place the tofu into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and place on a paper towel-lined plate to drain.
  5. 5.In a separate pan, fry the potatoes until crispy and golden brown, about 5-7 minutes. Season with salt to taste.
  6. 6.Serve the tofu 'fish' and chips hot, with a side of tartar sauce and lemon wedges.

lightbulb_outline Tips

  • chevron_rightFor a gluten-free version, use rice flour instead of all-purpose flour.
  • chevron_rightMake sure the oil is hot enough before frying the tofu to ensure it gets crispy and doesn't absorb too much oil.