Vegan Tofu Fish and Chips | Vegan Fish Recipes | Tofu Mastery Lesson # 19

🐟 One of my favorite tofu dishes of all time, classic vegan fish and chips made with tofu. Crispy, flaky and full of flavors of the sea all made vegan. Don’t forget to make the oven French fries in our previous video in the course for the chips in this dish:    • Easy Crispy Oven French Fries Recipe for V...  

▶️ GO TO LESSON #1 of the course:    • FREE Tofu Cooking Class 👉 Learn How to Mak...  

▶️ GO TO OUR VIDEO FOR THE OVEN FRENCH FRIES OR CHIPS:    • Easy Crispy Oven French Fries Recipe for V...  

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⭐ INGREDIENTS AND DIRECTIONS ⭐

To press or not to press:

When using a type of tofu from the no-pressing group (like a super firm or extra firm), no pressing is required.
When using a tofu from the pressing group (a spongier kind of tofu like firm tofu), pressing beforehand can give you a better texture.

Yield: 2 servings 

Marinating time: 15-20 minutes (or more if desired)
Prep time: 20 minutes
Cook time: 15 minutes

Quick Glance List of Ingredients:

For the marinade:

500-600 gr (17-21 oz) extra firm or super firm tofu, (or previously pressed firm tofu/tofu from the pressing group)
1 & 1/2 sheets of nori seaweed (the kind used for making sushi)
1/2 a lemon
A generous pinch of salt
A few cracks of freshly ground pepper
A few dashes of garlic powder

For the batter:

1/2 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon turmeric powder
1 cup very chilled beer (you can use non-alcoholic beer if preferred or seltzer)
Neutral tasting oil for frying (canola, safflower, sunflower, vegetable, etc)

For serving:

Our recipe for oven French fries:    • Easy Crispy Oven French Fries Recipe for V...  
Lemon wedges
Directions:
1. Cut the tofu into 4 tapered pieces, and then cut thin slits on the top surface, diagonally, making sure that the knife doesn't go all the way through and the piece still holds together.

2. Cut a piece of nori seaweed for each piece of tofu, in the same size and shape, and cut the remaining nori into thin strips using scissors.

3. Season the tofu pieces with a squeeze of lemon juice, some salt, pepper and garlic powder and carefully rub this into the slits and all across the surface. Then add the thinly cut strips of nori, placing them inside the slits as best as you can.

4. Let the pieces of tofu rest slit side down in a plate or casserole dish, and add a squeeze of lemon juice on the surface that is now facing up (the smooth surface without slits). Add the pieces of nori you cut to the same size as your tofu on top of each piece. Add a bit more lemon juice over the nori.

5. To create the batter, whisk together the flour, cornstarch, salt, baking powder and turmeric powder in a bowl.

6. Add the chilled beer and mix together. Let the batter sit for 5 minutes while you heat the oil in a pot, wok or in your fryer (if using a fryer, set the temperature to 350ºF).

7. To know if the oil is up to temperature, drop a few drops of the batter into the oil. You should see them rise to the surface immediately. Have a rack nearby to rest the pieces once fried.

8. Begin to fry up your pieces of tofu by carefully (while holding the piece of nori in place) dunking it into the batter, and then very carefully placing it in the oil. If you'd like to get an even crispier texture, spoon some extra batter over the edges of the piece of tofu that is frying.

9. Let it get golden on the first side, then flip and let it get golden on the second side. Carefully remove the piece using a pair of tongs and place it on the rack. It's helpful to now use a spider or slotted spoon to remove any leftover batter from the oil so that it doesn't burn. Repeat the process with all your pieces of tofu.

10. Serve with our recipe for oven French fries, lots of lemon wedges and enjoy!

Re-heating instructions:

Place any pieces you wish to reheat in a pan with a rack placed on top, into a 425ºF (218ºC) oven until the batter has re-crisped (usually about 5 minutes).


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