No need to feel left out on a Friday night when everyone else is tucking into fish and chips. Vegans take note, these beer battered tofu pieces are really very good and you don't have to deep fry them either. Enjoy with chips, peas and vegan tartar sauce. Fry days have never been such fun.
Mix the lemon juice and miso together in a large bowl with a flat bottom.
Cut the tofu into four fish shaped slices about 1 ½ cm deep and place into the bowl.
Leave to marinade for ten minutes, then carefully turn the tofu slices over and leave to marinade for another ten minutes.
Cut four tofu sized pieces from the nori sheet and place on top of a marinaded side. Press it on gently so that it sticks.
Whilst the tofu is marinading, get on with making the batter.
Whisk the dry ingredients together in a medium sized bowl. Make a well in the middle, then pour in the beer, whisking as you go until you have a smooth and lump free batter.
Place a good non-stick frying pan over a moderately high heat and add the oil. I use a cast iron pan for this. As soon as the oil is hot, carefully dip the tofu pieces in the batter, making sure each piece is covered, then place them in the pan. Fry until the batter is crisp and golden, two to three minutes. Then flip the tofish over and fry for a similar amount of time on the other side.
Transfer to some kitchen paper which will soak up any excess fat.
Serve straight away with chips, peas and vegan tartare sauce.
If the tofu slices break up at all, try and hold them together when you dip them in the batter and place them in the pan. Once they start cooking, the batter will keep them in one piece.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.