For the tofu "fish"
- 200g firm tofu
- 500ml water
- 1 tsp salt
- 1 lemon, juiced
- 1 sheet nori
for the batter
- 75g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 1/4 tsp black pepper
- 150ml chilled water, beer or fizzy water (the bubbles will make the batter lighter)
- 500ml vegetable oil, for frying
- Place the water, salt and lemon in to a pan and add the tofu. Bring to the boil then simmer for 10 minutes. This will add firmness to the tofu. Remove from the water and place on a paper towel.
- Slice the tofu into “fish” sized triangles (approximately 30g per piece). You can cut it into larger pieces for ‘fish finger’ sandwiches too.
- Carefully cut a triangle of the nori large enough to cover one side. This acts as the skin and adds a fishy flavour to your tofu.
- Mix the batter ingredients together in a small bowl. Don’t worry about getting it completely smooth, a few lumps are fine.
- In a large pan gently heat the oil until sizzling hot.
- Carefully dip the tofu into the batter, ensuring the entire surface is covered. Gently lower the pieces one at a time into the oil. Fry for approximately 5 minutes or until the batter is golden brown and crispy.
- Lift the fried tofu out of the oil with a slotted spoon and place on a piece of absorbent paper to drain.
- Serve your fried tofu with chips, peas or a salad.
Nutrition per serving
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