“This is a modern take on Britain’s original street food, fish and chips. Our Organic Tofu and Chips recipe combines crispy batter with light soft tofu, brought together with capers and gherkins.” – Cauldron
Ingredients
For the ‘fish’
- 400g Cauldron Organic Tofu, drained and pressed, cut into strips approx. 4cm thick, 10cm long
- vegetable oil, to fry the tofu
For the batter
- 100g plain flour
- ½ tsp salt
- 1 tsp baking powder
- 150ml sparkling water
- A pinch of turmeric
For the caper and gherkin layer
- 2 tbsp capers, finely chopped
- 2 tbsp gherkins, finely chopped
- 2 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp flour
For the crushed, minted peas
- 1 tbsp olive oil
- 2 shallot, finely sliced
- 200g fresh peas, blanched in hot water (thawed, frozen peas can be used)
- ½ lemon, juiced
- ½ tsp sugar
- 1 tsp fresh mint, finely chopped
- salt and freshly ground black pepper
For the tartar sauce
- 1 tbsp capers, finely chopped
- 1 tbsp mini gherkins, finely chopped
- 200g vegan mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
Method
- Prepare the batter by beating the water into the dry ingredients little by little. Cover and refrigerate.
- To make the caper and gherkin layer, combine all of the ingredients, blend in a food processor and set to one side.
- For the crushed, minted peas gently fry the shallots in the oil until softened. Pulse the peas, sugar and lemon juice in a food processor keeping the texture rough and not puréed. Stir in the mint and season to taste. This dish can be served hot or cold.
- Combine the ingredients for the tartar sauce, mix well and refrigerate until use.
- Heat the oil to fry the tofu to 180°C in a heavy based pan or deep fat fryer.
- Coat the tofu pieces with the caper and gherkin layer then dip into the batter and carefully drop into the hot oil. Cook for 5 to 7 minutes until the batter is golden and crispy. Drain well on kitchen roll.
- Serve the tofu with the crushed minted peas and chips.
