Beer Battered Tofish and Chips

vegan_beer_battered_tofish_and_chips_gluten_free

Bristol’s first vegan tofish and chip shop has just opened so we were feeling inspired and wanted to share our Vegan Recipe Club recipe with you! (AND it’s gluten free!). If you’re short of time then try our 10 Minute Tofish recipe instead 🙂

Not too trickyNot too tricky Gluten free Wheat free Kid recipe
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Preparation time

Cook time

Meal

  • mains
  • lunches

Servings

2

Ingredients

Tofu

  • 400g tofu
  • 200ml vegan dry white wine (or one of the minature bottles) (if you don’t want to use wine just substitute for water). Check out the Viva! wine shop or ask supermarkets for their list of vegan friendly wines.
  • 550ml water
  • 3 tbsp lemon juice
  • ½ vegetable stock cube
  • 2 tsp salt
  • Toasted nori sheets (roughly 3 sheets)

Gluten Free Batter

  • 120g rice flour (plus an extra bowl with 4tbsp for dusting/coating)
  • 15g chickpea flour
  • 60g potato flour
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 220ml gluten free, vegan beer (most independent health food shops, with a licence, will sell this along with some independent off licences and supermarkets)

Instructions

Tofu

  1. Slice the tofu into thirds along the narrow edge then cut each piece into 2 large triangles.
  2. In a saucepan, add the white wine, water, lemon juice and salt and bring to the boil.
  3. Add the tofu and reduce to a simmer for 15-20 minutes.
  4. Remove each piece of tofu carefully, with a slotted turner, and leave them to dry on sheets of kitchen roll.
  5. Cut the nori sheets to fit the shape of each piece of tofu and use one on each side (tofu doesn’t need to be completely covered).
  6. Leave the tofu to sit while you get your batter ready.

Batter

  1. Sieve all the flours into a large mixing bowl, add the salt, onion powder and pepper and stir.
  2. Pour in the gluten free beer and whisk until the batter is smooth.
  3. The consistency needs to be quite thick (not runny) but not too gloopy either. Leave the batter to stand for 15-20 minutes then whisk again before use.
  4. You might need to use the first piece of tofish as a test and add more rice flour to make it thicker (if necessary) or more water to make it thinner.
  5. Heat a medium saucepan half full of vegetable oil on med-high heat or use a deep fat fryer.
  6. Dip one piece of tofu into the bowl of (dusting) rice flour then dip into the batter. Make sure it is completely covered in batter before lowering into the oil.
  7. Cook for a few minutes or until golden brown and crispy. If it sticks to the bottom of the pan, make sure you detach it immediately or it will brown too quickly.
  8. Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

For our Big Fat Chip recipe click here…

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

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