15-Minute Tofish With Tartar Sauce

Tofu

1. Heat a large saucepan (just under) half full of vegetable oil on a medium heat or around 180˚C and while you’re waiting for it to heat up, start making everything else (keep an eye on it).
2. Cut the tofu into slices around 0.5cm thick.
3. Cover each slice of tofu with the miso/lemon mix then sprinkle them all with a little salt on both sides.
4. Tear off pieces of seaweed to wrap the tofu in (you don’t need to be too careful or accurate about this).
5. Dip a single strip of seaweed in the bowl of water then wrap it around one of the slices of tofu. Repeat until all the slices have been wrapped.

Beer batter

1. Thoroughly combine the plain flour, baking powder and salt in a large bowl, then whisk in the beer until you get a smooth batter.
2. Dip a few tofu slices into the batter making sure they’re fully covered. Lower carefully into the hot oil and fry until crisp and golden. Repeat this stage until all pieces are cooked.

Tartar sauce

1. Stir all the ingredients together and decorate with a couple of sprigs of dill.

Serving suggestions: baked potato, chips, coleslaw, courgette fries, couscous salad, curry sauce, dirty slaw, lemon wedges, mushy peas, new potatoes, onion rings, peas, potato wedges, quinoa, rice, roast potatoes, roasted or steamed vegetables, salad, sweet potato fried, tomato sauce, vegan mayonnaise, vegan tartar sauce