This is a recipe that will leave with a satisfied feeling in your stomach. If you're vegetarian but still crave that British classic then look no further than this recipe for Beer battered Tofu 'Fish and Chips with Tartare Sauce and Mushy Peas courtesy of Whole Food Heaven. If the beer battered part didn't tempt you in already then I don't know what will as this recipe is packed full of flavour and even if you're not veggie, it's great to try something different.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Beer-battered Tofu ‘Fish’ and Chips with Tartare Sauce and Mushy Peas (V)
We’re suckers for anything battered once in awhile and this really hits the spot. The tofu is a wonderful substitute in this classic British dish and the nori really adds the taste of the sea. Served with chunky chips, piquant tartare sauce to liven it up and a healthy dose of mushy peas, this is a dish to treasure. Serve, of course, with cheap malt vinegar.
- 180g plain (all-purpose) flour
- 1 tsp cornflour (cornstarch), plus extra to dust
- 1½ tsp onion powder
- 1⁄2 tsp garlic powder
- 1 tsp chilli powder
- 325ml pale ale (make sure you get a vegan one)
- 350g block fresh firm tofu, drained and cut into 8–10 slices
- 1 sheet nori, cut into pieces to match the tofu slices
- Salt and pepper
- 1 lemon, cut into wedges to serve
- 1 batch Tartare Sauce to serve
For the chips
- 4–5 King Edward potatoes, peeled, cut into chunky chip shapes and left to dry out on a tea towel
- 750ml cups vegetable oil
For the mushy peas
- 200g cups fresh or frozen peas
- 1 tbsp apple cider vinegar
- A handful of fresh mint, finely chopped
To make the chips, heat the oil to about 160 ̊C. When a cube of bread browns in about 40 seconds, put half the chips in – you’re going to cook them in two batches – and fry for about 10 minutes until the insides are soft. Keep the temperature constant. Remove with a slotted spoon and leave to drain on a baking sheet covered with kitchen paper (paper towels).
While the chips are draining, make the beer batter by combining the flour, cornflour, onion, garlic and chilli powders with the ale, mixing thoroughly. In a pan, heat the oil to 170 ̊C. Check the temperature by putting a couple of drops of batter in the oil and seeing if it crisps up.
Dust the tofu and nori slices with a little cornflour, then coat with the batter mixture and add to the hot oil in batches. They should take about 3–4 minutes to get really crisp. Flip them over midway so that they get nice and golden on both sides. Remove with a slotted spoon, place on some kitchen paper to soak up any excess oil and season to taste.
When you’re ready to eat, heat the oil to 190 ̊C, put the chips back in and cook until they’re golden and crispy. This should take about 6 minutes. Meanwhile, put the peas in boiling water with a little salt, bring to the boil, then cook for a couple of minutes until they’re slightly overdone. Strain, put them back in the pan, then crush with a potato masher, adding a little water if necessary to make them soft. Add the apple cider vinegar and chopped mint. Season with salt and pepper and slowly heat while mixing for a couple of minutes.
Put everything together on a (big!) plate with a generous wedge of lemon and a dollop of Tartare Sauce and enjoy.